The Stability and Shelf Life of Food - Couverture rigide

Couverture rigide

ISBN 10 : 0081004354 ISBN 13 : 9780081004357

Editeur : Woodhead Publishing Ltd, 2016

Synopsis

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage.

The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats.

With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.

A propos du livre

À propos des auteurs

Persis Subramaniam works at Leatherhead Food Research Association, one of the world's leading international research, information and training centres for the food and drinks industry.

Peter graduated with a degree in Agricultural Science from the University of Leeds, and a PhD in Plant Pathology from the University of Hull. He started his career at the Natural Resources Institute, working with stakeholders in international development, focusing on food mycology, food safety and training. He has worked on food processing and food security projects in Europe, Central and South America, Africa and South East Asia. At Leatherhead Food Research, Peter works in the Food Safety and Product Integrity Department, where he develops and coordinates the food safety training portfolio. He also provides specialist advice in HACCP and mycology, and undertakes troubleshooting audits and investigations for clients.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2016
• Langue: anglais
• ISBN 10: 0081004354
• ISBN 13: 9780081004357
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 612
• Éditeur: Subramaniam Persis, Wareing Peter
• Coordonnées du fabricant: non disponible
• Personne responsable: Barbara Criscuolo; b.criscuolo@lswr.it; ; Via Spadolini, 7; Milano; 20141; Italie