The stability and shelf life of food

• 其他作者: Kilcast, David. , Subramaniam, Persis.
• 出版: Boca Raton :Cambridge, England : CRC Press ;Woodhead Pub. 2000.
• 稽核項: 1 online resource (xii, 340 pages) :illustrations.
• 叢書名: Woodhead Publishing in food science and technology
• 標題: TECHNOLOGY & ENGINEERING , TECHNOLOGY & ENGINEERING Food Science. , Food Science. , Food Storage. , Entreposage. , Food , Storage. , Aliments Entreposage. , Datage. , Shelf-life dating. , Aliments Datage. , Electronic books. , Aliments , Food Shelf-life dating. , Electronic book.
• ISBN: 1855735008 , 9781855735002
• ISBN: 0849308577 , 9780849308574
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• 附註: Includes bibliographical references and index. Preliminaries; Contents; Preface; 1 Introduction; 2 The glass transition and microbial stability; 3 Modelling shelf life; 4 Sensory evaluation methods for shelf life assessment; 5 Accelerated shelf life tests; 6 Advanced instrumental methods the use of 1H relaxation NMR to monitor starch retrogradation; 7 Predicting packaging characteristics to improve shelf life; 8 Sous vide products; 9 Milk and milk products; 10 Confectionery products; 11 Fruits and vegetables; 12 Fats and oils; 13 Sauces and dressings; Index.
• 摘要: The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.
• 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=101348
• 系統號: 005305630
• 資料類型: 電子書
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• 引用網址: 複製連結
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