The Stability and Shelf-Life of Food [electronic resource].

Kilcast, D.
Burlington : Elsevier Science, 2000.
1 online resource (353 p.)
Woodhead Publishing Series in Food Science, Technology and Nutrition
Woodhead Publishing Series in Food Science, Technology and Nutrition

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Electronic books.
The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.
Front Cover; The Stability and Shelf-Life of Food; Copyright Page; Table of Contents; Preface; Contributors; Chapter 1. Introduction; 1.1 What is shelf-life?; 1.2 Factors influencing shelf-life; 1.3 Types of deterioration; 1.4 Measuring shelf-life; 1.5 Predicting shelf-life; 1.6 The design of shelf-life experiments; 1.7 Extending shelf-life; 1.8 The structure of this book; 1.9 References; Part 1: Analysing shelf-life; Chapter 2. The glass transition and microbial stability; 2.1 Introduction; 2.2 Methods used to predict microbial stability; 2.3 The glass transition approach
2.4 Current research on the glass transition2.5 Conclusions; 2.6 Acknowledgements; 2.7 References; Chapter 3. Modelling shelf-life; 3.1 Introduction; 3.2 Development of predictive models; 3.3 Software systems; 3.4 Applying predictive models to particular foods; 3.5 Future trends; 3.6 Sources of further information and advice; 3.7 References; Chapter 4. Sensory evaluation methods for shelf-life assessment; 4.1 Introduction; 4.2 Principles of sensory evaluation; 4.3 Basic requirements for sensory analysis; 4.4 Discrimination tests; 4.5 Quantitative descriptive tests
4.6 Consumer acceptability testing4.7 Operation of sensory shelf-life tests; 4.8 The interpretation of sensory shelf-life data; 4.9 Instrumental methods in sensory shelf-life testing; 4.10 Future trends; 4.11 References; Chapter 5. Accelerated shelf-life tests; 5.1 Introduction; 5.2 Basic principles; 5.3 Initial rate approach; 5.4 Kinetic model approach; 5.5 Problems in accelerated shelf-life tests; 5.6 Future trends; 5.7 References; Chapter 6. Advanced instrumental methods: the use of 1H relaxation NMR to monitor starch retrogradation; 6.1 Introduction: starch retrogradation
6.2 Instrumental methods available for the investigation of retrogradation6.3 Advantages of the NMR approach; 6.4 Principles of NMR; 6.5 Case study: extruded starch; 6.6 Future trends; 6.7 Sources of further information and advice; 6.8 References; Part 2: Case studies; Chapter 7. Predicting packaging characteristics to improve shelf-life; 7.1 Introduction; 7.2 The role of packaging in extending shelf-life; 7.3 Integrating packaging and other methods of extending shelf-life; 7.4 The range of packaging options available; 7.5 Predicting packaging characteristics for particular foodstuffs
7.6 Future trends7.7 Acknowledgement; 7.8 Sources of further information and advice; 7.9 References; Chapter 8. Sous vide products; 8.1 Introduction; 8.2 Factors affecting the shelf-life of sous vide products; 8.3 How shelf-life is measured; 8.4 Extending shelf-life; 8.5 Future trends; 8.6 Sources of further information and advice; 8.7 References; Chapter 9. Milk and milk products; 9.1 Introduction; 9.2 Chemical composition and principal reactions of milk; 9.3 Bacteria in milk and related enzyme activity; 9.4 Raw milk enzymes; 9.5 Control of the quality of short shelf-life products
9.6 Yoghurt and fermented milk
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Subramaniam, P.