Understanding and measuring the shelf-life of food
著者
書誌事項
Understanding and measuring the shelf-life of food
（Woodhead Publishing series in food science and technology）
CRC Press , Woodhead Pub., 2004
- : us
- : uk
大学図書館所蔵 件 / 全3件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
-
: us ISBN 9780849325564
内容説明
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, with 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 verification and validation of food spoilage models, measuring and modelling the glass transition temperature, detecting spoilage yeasts, and measuring lipid oxidation.
Featuring contributions from an international panel of authors, this is a valuable reference for all those concerned with extending the shelf-life of food.
目次
Factors Affecting Shelf-Life and Spoilage
The Major Types of Food Spoilage: An Overview, R.P. Singh and B.A. Anderson
Shelf-Life and Moisture Management, R. Esse and A. Saari
Temperature and Food Stability: Analysis and Control, P.S. Taoukis and M.A. Giannakourou
Genetic and Physiological Factors Affecting Colour and Firmness, R.E. Schouten, O. van Kooten, H. Jalink, I.F. Kappers. J.F.H. Snel, and W. Jordi
Spoilage Yeasts, T. Deak
Factors Affecting the Maillard Reaction, A. Arnoldi
Factors Affecting Lipid Oxidation, M.H. Gordon
Lipolysis in Lipid Oxidation, C. Davies
Measuring Shelf-Life and Spoilage
Ways of Measuring Shelf-Life and Spoilage, T.K. Singh and K.R. Caldwallader
Verification and Validation of Food Spoilage Models, G.D. Betts and S.J. Walker
Measuring and Modelling the Glass Transition Temperature, I.A. Farhat
Detecting Spoilage Yeasts, V. Loureiro, M. Malfeito-Ferreira, and A. Carreira
Measuring Lipid Oxidation, J.W. Irwin and 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 and J.P Kerry
- 巻冊次
-
: uk ISBN 9781855737327
内容説明
The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured.Part one 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 two 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, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food.
目次
- Part 1 Factors affecting shelf-life and spoilage: The 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. Part 2 Measuring shelf-life and spoilage: 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.
「Nielsen BookData」 より