Understanding And Measuring The Shelf Life Of Food

The shelf-life of a product is critical in determining both its quality and profitability. This in-depth guide 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 and measuring lipid oxidation. There are references at the end of each chapter to make this a great guide for food scientists and food industry professionals.Steele, R. is the author of 'Understanding And Measuring The Shelf Life Of Food', published 2004 under ISBN 9780849325564 and ISBN 0849325560.