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Food and beverage stability and shelf life / edited by David Kilcast and Persis Subramaniam.
- Format:
- Book
- Series:
- Woodhead Publishing in food science, technology, and nutrition ; no. 210.
- Woodhead Publishing series in food science, technology and nutrition, 2042-8049 ; no. 210
- Language:
- English
- Subjects (All):
- Food spoilage.
- Beverages--Deterioration.
- Beverages.
- Food--Preservation.
- Food.
- Beverages--Preservation.
- Food--Shelf-life dating.
- Physical Description:
- 1 online resource (880 p.)
- Edition:
- 1st ed.
- Place of Publication:
- Oxford ; Philadelphia : Woodhead Pub., 2011.
- Language Note:
- English
- Summary:
- Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients,
- Contents:
- pt. 1. Deteriorative processes and factors influencing shelf life
- pt. 2. Methods for shelf life and stability evaluation
- pt. 3. The stability and shelf life of particular products.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- ISBN:
- 0-85709-254-5
- 1-61344-029-4
- OCLC:
- 866858740
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