Normal view MARC view ISBD view

Understanding and measuring the shelf-life of food / edited by R. Steele. - Boca Raton : Cambridge : CRC Press ; Woodhead Pub., 2004. - xiv, 407 p. : ill. ; 24 cm. - Woodhead Publishing in food science and technology .

Includes bibliographical references and index.

major types of food spoilage : an overview / Shelf-life and moisture management / Temperature and food stability : analysis and control / Genetic and physiological factors affecting colour and firmness / Spoilage yeasts / Factors affecting the Maillard reaction / Factors affecting lipid oxidation / Lipolysis in lipid oxidation / Ways of measuring shelf-life and spoilage / Verification and validation of food spoilage models / Measuring and modelling the glass transition temperature / Detecting spoilage yeasts / Measuring lipid oxidation / Accelerated shelf-life tests / Shelf-life testing / Lipid oxidation and the shelf-life of muscle foods / R. P. Singh, B. A. Anderson -- R. Esse, A. Saari -- P. S. Taoukis, M. C. Giannakourou -- R. E. Schouten ... [et al.] -- T. Deak -- A. Arnoldi -- M. H. Gordon -- C. Davies -- T. K. Singh, K. R. Cadwallader -- G. D. Betts, S. J. Walker -- I. A. Farhat -- V. Loureiro, M. Malfeito-Ferreira, A. Carreira -- J. W. Irwin, N. Hedges -- S. Mizrahi -- C. M. D. Man -- P. A. Morrissey, J. P. Kerry. The

ISBN: 0849325560 (CRC Press) 1855737329 (Woodhead Pub.) 185573902X (ebook)

LCCN: 2007270803

Nat. Bib. No.: GBA486879 bnb

Nat. Bib. Agency Control No.: 013006485 Uk

Subjects--Topical Terms:
Food--Shelf-life dating.
Food spoilage.
Aliments--Datage.
Aliments--Altération.

Index Terms--Curriculum Objective:
Food Processing I--FST 140
Food Processing II--FST 141

LC Class. No.: TP374.5 / .U53 2004

Dewey Class. No.: 664.028

National Agricultural Library Call No.: TP373.3 / .U53 2004