Product Details
pages: 407 pages
Publisher: CRC
ISBN: 0849325560
Average Customer Review: N/A
Format: PDF
Size:
Supplier: Amazon
Summary:

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, including 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 modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts and measuring lipid oxidation.
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