Understanding and measuring the shelf-life of food / edited by R. Steele

Title	Understanding and measuring the shelf-life of food / edited by R. Steele
Imprint	Cambridge : Woodhead Pub. ; Boca Raton : CRC Press, 2004
Descript	xiv, 407 p. : ill. ; 24 cm

CONTENT

Pt.I. Factors affecting shelf-life and spoilage -- 1. The major types of food spoilage: an overview -- 2. Shelf-life and moisture management -- 3. Temperature and food stability: analysis and control -- 4. Genetic and physiological factors affecting colour and firmness -- 5. Spoilage yeasts -- 6. Factors affecting the maillard reaction -- 7. Factors affecting lipid oxidation -- 8. Lipolysis in lipid oxidation -- Pt.II. Measuring shelf-life and spoilage -- 10. Verification and validation of food spoilage models -- 11. Measuring and modelling the glass transition temperature -- 12. Detecting spoilage yeasts -- 13. Measuring lipid oxidation -- 14. Accelerated shelf-life tests -- 15. Shelf-life testing -- 16. Lipid oxidation and the shelf-life of muscle foods

Food -- Storage Food -- Shelf-life dating

LOCATION	CALL#	STATUS
Science Library	TP373.3 U55s 2004	CHECK SHELVES

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