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Food and beverage stability and shel...

Kilcast, David.

Food and beverage stability and shelf life

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food and beverage stability and shelf lifeedited by David Kilcast and Persis Subramaniam
other author:	Kilcast, David.
Published:	Cambrdige ;Woodhead Pub.,2011.
Description:	xxx, 849 p. :ill. ;25 cm.
Subject:	FoodStorage.
Online resource:	click for full text
ISBN:	9781845697013 (electronic bk.)

Food and beverage stability and shelf life
Food and beverage stability and shelf life[electronic resource] /edited by David Kilcast and Persis Subramaniam - Cambrdige ;Woodhead Pub.,2011. - xxx, 849 p. :ill. ;25 cm. - Woodhead Publishing series in food science, technology and nutrition ;no. 210. - Woodhead Publishing in food science, technology, and nutrition ;no. 215. .

Includes bibliographical references and index.

I. Deteriorative processes and factors influencing shelf life. 1. Microbiological spoilage of foods and beverages -- G-J. E. Nychas and E. Panagou -- 2. Chemical deterioration and physical instability of foods and beverages / F. Kong and R. P. Singh -- 3. Moisture loss, gain and migration in foods / G. Roudaut and F. Debeaufort -- 4. Insect and mite penetration and contamination of packaged foods / C. H. Bell -- 5. The influence of ingredients on product stability and shelf life / N. W. G. Young and G. R. O'Sullivan -- 6. Processing and food beverage shelf life / M. Brown -- 7. Packaging and food and beverage shelf life / G. L. Robertson -- 8. Effects of food and beverage storage, distribution, display and consumer handling on shelf life / J. Evans -- 9. Smart packaging for monitoring and managing food and beverage shelf life / P. S. Taoukis -- II. Methods for shelf life and stability evaluation. 10. Food storage trials: an introduction / C. M. D. Man -- 11. Sensory evaluation methods for food shelf life assessment / D. Kilcast -- 12. Advances in instrumental methods to determine food quality deterioration / F. Kong and R. P. Singh -- 13. Modelling microbiological shelf life of foods and beverages / A. Amézquita, D. Kan-King-Yu and Y. Le Marc -- 14. Modelling chemical and physical deterioration of foods and beverages / M. J. Sousa Gallagher, P. V. Mahajan and Z. Yan -- 15. Accelerated shelf life testing of foods / S. Mizrahi -- 16. Microbiological challenge testing of foods / E. Komitopoulou -- III. The staility and shelf life of particular products. 17. Beer shelf life and stability / G. G. Stewart and F. G. Priest -- 18. Shelf life of wine / R. S. Jackson -- 19. The stability and shelf life of fruit juices and soft drinks / P. Ashurst -- 20. Practical uses of sensory evaluation for assessment of soft drink shelf life / L. L. Rogers -- 21. The stability and shelf life of coffee products / L. Manzocco -- 22. The stability and shelf life of fruit and vegetables / M. J. Sousa Gallagher and P. V. Mahajan -- 23. The stability and shelf life of bread and other bakery products / S. P. Cauvain and L. S. Young -- 24. The stability and shelf life of fats and oils / G. Talbot -- 25. The stability and shelf life of confectionery products / P. Subramaniam -- 26. The stability and shelf life of vitamin-fortified foods / R. Burch -- 27. The stability and shelf life of milk and milk products / D. D. Muir -- 28. The stability and shelf life of seafood / F. Toldrá and M. Reig -- 29. The stability and shelf life of meat and poultry / M. G. O'Sullivan.

AnnotationEnsuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area.Food and beverage stability and shelf lifeprovides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part 1 describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part 2 describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modeling. Part 3 reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood --

ISBN: 9781845697013 (electronic bk.)Subjects--Topical Terms:

301152
Food
--Storage.

LC Class. No.: TP373.3 / .F66 2011

Dewey Class. No.: 664.09

Food and beverage stability and shelf life
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245 0 0 $a Food and beverage stability and shelf life $h [electronic resource] / $c edited by David Kilcast and Persis Subramaniam
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300 $a xxx, 849 p. : $b ill. ; $c 25 cm.
490 1 $a Woodhead Publishing series in food science, technology and nutrition ; $v no. 210
504 $a Includes bibliographical references and index.
505 0 $a I. Deteriorative processes and factors influencing shelf life. 1. Microbiological spoilage of foods and beverages -- G-J. E. Nychas and E. Panagou -- 2. Chemical deterioration and physical instability of foods and beverages / F. Kong and R. P. Singh -- 3. Moisture loss, gain and migration in foods / G. Roudaut and F. Debeaufort -- 4. Insect and mite penetration and contamination of packaged foods / C. H. Bell -- 5. The influence of ingredients on product stability and shelf life / N. W. G. Young and G. R. O'Sullivan -- 6. Processing and food beverage shelf life / M. Brown -- 7. Packaging and food and beverage shelf life / G. L. Robertson -- 8. Effects of food and beverage storage, distribution, display and consumer handling on shelf life / J. Evans -- 9. Smart packaging for monitoring and managing food and beverage shelf life / P. S. Taoukis -- II. Methods for shelf life and stability evaluation. 10. Food storage trials: an introduction / C. M. D. Man -- 11. Sensory evaluation methods for food shelf life assessment / D. Kilcast -- 12. Advances in instrumental methods to determine food quality deterioration / F. Kong and R. P. Singh -- 13. Modelling microbiological shelf life of foods and beverages / A. Amézquita, D. Kan-King-Yu and Y. Le Marc -- 14. Modelling chemical and physical deterioration of foods and beverages / M. J. Sousa Gallagher, P. V. Mahajan and Z. Yan -- 15. Accelerated shelf life testing of foods / S. Mizrahi -- 16. Microbiological challenge testing of foods / E. Komitopoulou -- III. The staility and shelf life of particular products. 17. Beer shelf life and stability / G. G. Stewart and F. G. Priest -- 18. Shelf life of wine / R. S. Jackson -- 19. The stability and shelf life of fruit juices and soft drinks / P. Ashurst -- 20. Practical uses of sensory evaluation for assessment of soft drink shelf life / L. L. Rogers -- 21. The stability and shelf life of coffee products / L. Manzocco -- 22. The stability and shelf life of fruit and vegetables / M. J. Sousa Gallagher and P. V. Mahajan -- 23. The stability and shelf life of bread and other bakery products / S. P. Cauvain and L. S. Young -- 24. The stability and shelf life of fats and oils / G. Talbot -- 25. The stability and shelf life of confectionery products / P. Subramaniam -- 26. The stability and shelf life of vitamin-fortified foods / R. Burch -- 27. The stability and shelf life of milk and milk products / D. D. Muir -- 28. The stability and shelf life of seafood / F. Toldrá and M. Reig -- 29. The stability and shelf life of meat and poultry / M. G. O'Sullivan.
520 8 $a Annotation $b Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area.Food and beverage stability and shelf lifeprovides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part 1 describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part 2 describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modeling. Part 3 reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood -- $c Source other than Library of Congress.
650 0 $a Food $x Storage. $3 301152
650 0 $a Food $x Shelf-life dating. $3 301153
700 1 $a Kilcast, David. $3 296853
700 1 $a Subramaniam, Persis. $3 301209
830 0 $a Woodhead Publishing in food science, technology, and nutrition ; $v no. 215. $3 619209
856 4 0 $u http://www.sciencedirect.com/science/book/9781845697013 $z click for full text