Understanding and measuring the shelf-life of food /
نام عام مواد
[Book]
نام نخستين پديدآور
edited by R. Steele.
وضعیت نشر و پخش و غیره
محل نشرو پخش و غیره
Cambridge :
نام ناشر، پخش کننده و غيره
Woodhead Pub.,
تاریخ نشرو بخش و غیره
2004.
مشخصات ظاهری
نام خاص و کميت اثر
1 online resource (xiii, 407 pages).
فروست
عنوان فروست
Woodhead Publishing in food science and technology
یادداشتهای مربوط به کتابنامه ، واژه نامه و نمایه های داخل اثر
متن يادداشت
Includes bibliographical references and index.
یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
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 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, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.
ویراست دیگر از اثر در قالب دیگر رسانه
عنوان
Understanding and measuring the shelf-life of food.