Woodhead Publishing Series in Food Science, Technology and Nutrition: The Stability and Shelf-Life of Food (2016, E-book) download book PDF
9780081004364 English 0081004362 The Stability and Shelf-Life of Food, The Stability and Shelf-life of Food, Second Edition is a fully revised and thoroughly updated edition of this highly-successful book that first focuses on the deteriorative processes and factors that influence shelf-life, covering aspects such as chemical deterioration, physical instability, microbiological spoilage, and the effects of process and packaging on the stability and shelf-life of products. The second section covers methods for shelf-life and stability evaluation, covering the modeling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The final section of the book covers the stability and shelf life of particular products, and has been dramatically expanded with additional chapters covering the stability and shelf life of processed meats, frozen products, ready meals, assembled multi-component products, and others. With updated chapters that reflect advances made in the field, and with the addition of new chapters covering the stability and shelf-life of a variety of products, this new edition provides both academics working in the field of food quality and food scientists with essential information. Presents a thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Provides wide coverage of the processes and factors influencing shelf-life, the evaluation of stability with regard to shelf-life, and the stability and shelf-life of particular products Invaluable reference for both academics and those working in the industry, The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. 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 is also covered in this part. This section also covers advances in processing and packaging technology. Processing, packaging and smart packaging are three key areas where innovations occur, from a product quality viewpoint, and with respect to energy conservation. The second section covers methods for shelf-life and stability evaluation, covering the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The final section of the book covers the stability and shelf life of particular products. The section has been expanded to make the book more useful to those who wish to understand shelf-life issues of different food groups with additional chapters covering the stability and shelf life of processed meats, of frozen products, of ready meals and assembled multi-component products, as well as others, added to this new edition. 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. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry
9780081004364 English 0081004362 The Stability and Shelf-Life of Food, The Stability and Shelf-life of Food, Second Edition is a fully revised and thoroughly updated edition of this highly-successful book that first focuses on the deteriorative processes and factors that influence shelf-life, covering aspects such as chemical deterioration, physical instability, microbiological spoilage, and the effects of process and packaging on the stability and shelf-life of products. The second section covers methods for shelf-life and stability evaluation, covering the modeling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The final section of the book covers the stability and shelf life of particular products, and has been dramatically expanded with additional chapters covering the stability and shelf life of processed meats, frozen products, ready meals, assembled multi-component products, and others. With updated chapters that reflect advances made in the field, and with the addition of new chapters covering the stability and shelf-life of a variety of products, this new edition provides both academics working in the field of food quality and food scientists with essential information. Presents a thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Provides wide coverage of the processes and factors influencing shelf-life, the evaluation of stability with regard to shelf-life, and the stability and shelf-life of particular products Invaluable reference for both academics and those working in the industry, The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. 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 is also covered in this part. This section also covers advances in processing and packaging technology. Processing, packaging and smart packaging are three key areas where innovations occur, from a product quality viewpoint, and with respect to energy conservation. The second section covers methods for shelf-life and stability evaluation, covering the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The final section of the book covers the stability and shelf life of particular products. The section has been expanded to make the book more useful to those who wish to understand shelf-life issues of different food groups with additional chapters covering the stability and shelf life of processed meats, of frozen products, of ready meals and assembled multi-component products, as well as others, added to this new edition. 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. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry