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The shelf-life of a product is critical in determining both its quality and profitability. Understanding and Measuring the Shelf-Life of Food reviews the key factors in determining shelf-life and how it can be measured. Part 1 examines the factors affecting shelf-life and spoilage, with individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction, and the factors underlying lipid oxidation. Part 2 addresses the best ways of measuring the shelf-life of foods, with chapters on verification and validation of food spoilage models, measuring and modelling the glass transition temperature, detecting spoilage yeasts, and measuring lipid oxidation.
Featuring contributions from an international panel of authors, this is a valuable reference for all those concerned with extending the shelf-life of food.
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Dr Rob Steele is Head of the Packaging Materials Development Section of Food Science Australia.Review:
...a valuable reference on the subject for food science professionals, researchers and students alike., Food Australia
...a good grounding and contemporary overview of issues which affect shelf-life. ...a useful guide for students and teachers., International Journal of Food Science and Technology
...aimed at all those involved in the food chain and, in general, it serves the needs of food industry practitioners well., International Journal of Food Science and Technology
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Book Description Condition: New. NEW. Seller Inventory # TG42
Book Description CRC Press, 2004. Condition: New. book. Seller Inventory # M0849325560