Understanding and measuring the shelf-life of food / edited by R. Steele.
Material type:
TextSeries: Woodhead Publishing in food science and technologyPublication details: Boca Raton : CRC Press ; Cambridge : Woodhead Pub., 2004.Description: xiv, 407 p. : ill. ; 24 cmISBN: - 0849325560 (CRC Press)
- 1855737329 (Woodhead Pub.)
- 185573902X (ebook)
- 664.028 22
- TP374.5 .U53 2004
| Item type | Current library | Collection | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
Book
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University Library Regular Circulation | Circulating | TP374.5 U53 2004 (Browse shelf(Opens below)) | Available | 3UPML00012823 |
Includes bibliographical references and index.
The major types of food spoilage : an overview / R. P. Singh, B. A. Anderson -- Shelf-life and moisture management / R. Esse, A. Saari -- Temperature and food stability : analysis and control / P. S. Taoukis, M. C. Giannakourou -- Genetic and physiological factors affecting colour and firmness / R. E. Schouten ... [et al.] -- Spoilage yeasts / T. Deak -- Factors affecting the Maillard reaction / A. Arnoldi -- Factors affecting lipid oxidation / M. H. Gordon -- Lipolysis in lipid oxidation / C. Davies -- Ways of measuring shelf-life and spoilage / T. K. Singh, K. R. Cadwallader -- Verification and validation of food spoilage models / G. D. Betts, S. J. Walker -- Measuring and modelling the glass transition temperature / I. A. Farhat -- Detecting spoilage yeasts / V. Loureiro, M. Malfeito-Ferreira, A. Carreira -- Measuring lipid oxidation / J. W. Irwin, N. Hedges -- Accelerated shelf-life tests / S. Mizrahi -- Shelf-life testing / C. M. D. Man -- Lipid oxidation and the shelf-life of muscle foods / P. A. Morrissey, J. P. Kerry.
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