Coverart for item
The Resource Understanding and measuring the shelf-life of food, edited by R. Steele, (electronic resource)

Understanding and measuring the shelf-life of food, edited by R. Steele, (electronic resource)

Label
Understanding and measuring the shelf-life of food
Title
Understanding and measuring the shelf-life of food
Statement of responsibility
edited by R. Steele
Contributor
Subject
Genre
Language
eng
Summary
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
Member of
Cataloging source
N$T
Dewey number
614.31
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Steele, R
Series statement
Woodhead Publishing in food science and technology
http://library.link/vocab/subjectName
  • Food
  • Food spoilage
Label
Understanding and measuring the shelf-life of food, edited by R. Steele, (electronic resource)
Instantiates
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online bron
Carrier category code
cr
Carrier MARC source
rdacarrier/dut
Color
multicolored
Content category
tekst
Content type code
txt
Content type MARC source
rdacontent/dut
Contents
  • Spoilage yeasts
  • T. Deak
  • Factors affecting the Maillard reaction
  • A. Arnoldi
  • Factors affecting lipid oxidation
  • M.H. Gordon
  • Lipolysis in lipid oxidation
  • C. Davies
  • Ways of measuring shelf-life and spoilage
  • T.K. Singh, K.R. Cadwallader
  • The major types of food spoilage : an overview
  • Verification and validation of food spoilage models
  • G.D. Betts, S.J. Walker
  • Measuring and modelling the glass transition temperature
  • I.A. Farhat
  • Detecting spoilage yeasts
  • V. Loureiro, M. Malfeito-Ferreira, A. Carreira
  • Measuring lipid oxidation
  • J.W. Irwin, N. Hedges
  • Accelerated shelf-life tests
  • S. Mizrahi
  • R.P. Singh, B.A. Anderson
  • Shelf-life testing
  • C.M.D. Man
  • Lipid oxidation and the shelf-life of muscle foods
  • P.A. Morrissey, J.P. Kerry
  • Shelf-life and moisture management
  • R. Esse, A. Saari
  • Temperature and food stability : analysis and control
  • P.S. Taoukis, M.C. Giannakourou
  • Genetic and physiological factors affecting colour and firmness
  • R.E. Schouten ... [et al.]
Control code
ocm56123491
Dimensions
unknown
Extent
1 online resource (xiii, 407 p.)
File format
unknown
Form of item
online
Isbn
9781855739024
Isbn Type
(electronic bk.)
Lccn
2007270803
Media category
computer
Media MARC source
rdamedia/dut
Media type code
c
Quality assurance targets
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(EBZ)ebs335438e
Label
Understanding and measuring the shelf-life of food, edited by R. Steele, (electronic resource)
Publication
Antecedent source
unknown
Bibliography note
Includes bibliographical references and index
Carrier category
online bron
Carrier category code
cr
Carrier MARC source
rdacarrier/dut
Color
multicolored
Content category
tekst
Content type code
txt
Content type MARC source
rdacontent/dut
Contents
  • Spoilage yeasts
  • T. Deak
  • Factors affecting the Maillard reaction
  • A. Arnoldi
  • Factors affecting lipid oxidation
  • M.H. Gordon
  • Lipolysis in lipid oxidation
  • C. Davies
  • Ways of measuring shelf-life and spoilage
  • T.K. Singh, K.R. Cadwallader
  • The major types of food spoilage : an overview
  • Verification and validation of food spoilage models
  • G.D. Betts, S.J. Walker
  • Measuring and modelling the glass transition temperature
  • I.A. Farhat
  • Detecting spoilage yeasts
  • V. Loureiro, M. Malfeito-Ferreira, A. Carreira
  • Measuring lipid oxidation
  • J.W. Irwin, N. Hedges
  • Accelerated shelf-life tests
  • S. Mizrahi
  • R.P. Singh, B.A. Anderson
  • Shelf-life testing
  • C.M.D. Man
  • Lipid oxidation and the shelf-life of muscle foods
  • P.A. Morrissey, J.P. Kerry
  • Shelf-life and moisture management
  • R. Esse, A. Saari
  • Temperature and food stability : analysis and control
  • P.S. Taoukis, M.C. Giannakourou
  • Genetic and physiological factors affecting colour and firmness
  • R.E. Schouten ... [et al.]
Control code
ocm56123491
Dimensions
unknown
Extent
1 online resource (xiii, 407 p.)
File format
unknown
Form of item
online
Isbn
9781855739024
Isbn Type
(electronic bk.)
Lccn
2007270803
Media category
computer
Media MARC source
rdamedia/dut
Media type code
c
Quality assurance targets
unknown
Sound
unknown sound
Specific material designation
remote
System control number
(EBZ)ebs335438e

Library Locations

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      Albany, Auckland, 0632, NZ
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