Understanding and measuring the shelf-life of food
- 其他作者: Steele, R.
- 出版: Boca Raton :Cambridge : CRC Press ;Woodhead Pub. 2004.
- 稽核項: 1 online resource (xiii, 407 pages).
- 叢書名: Woodhead Publishing in food science and technology
- 標題: Forensic Medicine. , Food , MEDICAL , Electronic books. , MEDICAL Public Health. , Food Microbiology. , Food spoilage. , Public Health. , MEDICAL Preventive Medicine. , Shelf-life dating. , Preventive Medicine. , MEDICAL Forensic Medicine. , Food Shelf-life dating. , Food Preservation.
- ISBN: 1855737329 , 9781855737327
- ISBN: 9780849325564 , 0849325560 , 1280373067 , 9781280373060
- 試查全文@TNUA:
- 附註: Includes bibliographical references and index.
- 摘要: 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.
- 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=114162
- 系統號: 005309589
- 資料類型: 電子書
- 讀者標籤: 需登入
- 引用網址: 複製連結
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 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, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. Understanding and measuring the shelf-life of food is an important reference for all those concerned with extending the shelf-life of food. Reviews the key factors in determining shelf-life and how they can be measured Examines the importance of the shelf-life of a product in determining its quality and profitability Brings together the leading international experts in the field
來源: Google Book
來源: Google Book
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