Food and Beverage Stability and Shelf Life - Couverture rigide

Couverture rigide

ISBN 10 : 1845697014 ISBN 13 : 9781845697013

Editeur : Woodhead Publishing Ltd, 2011

Synopsis

The stability and shelf life of foods and beverages are critical to their success in the market place, yet companies can experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This volume is an essential reference on product stability and shelf life. Part 1 outlines processes of food deterioration and factors influencing shelf life, while chapters in part 2 cover shelf life evaluation. The final section of the book looks at the stability and shelf life of a wide range of different food and beverage products.

Key Features: a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products; describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability; investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment.

Contents: Part 1 Deteriorative processes and factors influencing shelf life: Microbiological spoilage of foods and beverages; Chemical deterioration and physical instability of foods and beverages; Moisture loss, gain and migration in foods; Insect and mite penetration and contamination of packaged foods; The influence of ingredients on product stability and shelf life; Processing and food and beverage shelf life; Packaging and food and beverage shelf life; Effects of food and beverage storage, distribution, display and consumer handling on shelf life; Smart packaging for monitoring and managing food and beverage shelf life. Part 2 Methods for shelf life and stability evaluation: Food storage trials: An introduction; Sensory evaluation methods for food shelf life assessment; Advances in instrumental methods to determine food quality deterioration; Modelling microbiological shelf-life of foods and beverages; Modelling chemical and physical deterioration of foods and beverages; Accelerated shelf life testing of foods; Microbiological challenge testing of foods. Part 3 The stability and shelf life of particular products: Beer shelf life and stability; Shelf life of wine; The stability and shelf life of fruit juices and soft drinks; Practical uses of sensory evaluation for the assessment of soft drink shelf life; The stability and shelf life of coffee products; The stability and shelf life of fruit and vegetables; The stability and shelf life of bread and other bakery products; The stability and shelf life of fats and oils; The stability and shelf life of confectionery products; The stability and shelf life of vitamin-fortified foods; The stability and shelf life of milk and milk products; The stability and shelf life of seafood; The stability and shelf life of meat and poultry.

A propos du livre

À propos de l'auteur

David Kilcast is a consultant in food and beverage sensory quality and is well-known for his research expertise in sensory evaluation methods for food and beverages. Persis Subramaniam is Team Leader, Product Development at Leatherhead Food Research, UK and is widely regarded for her work on the shelf life of confectionary products.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2011
• Langue: anglais
• ISBN 10: 1845697014
• ISBN 13: 9781845697013
• Reliure: Relié
• Nombre de pages: 864
• Éditeur: Kilcast David, Subramaniam Persis
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible