The Stability and Shelf Life of Food
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition;
- Publisher's listprice EUR 215.00
-
89 171 Ft (84 925 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 8 917 Ft off)
- Discounted price 80 254 Ft (76 433 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
89 171 Ft
Availability
printed on demand
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 2
- Publisher Elsevier Science
- Date of Publication 25 May 2016
- ISBN 9780081004357
- Binding Hardback
- No. of pages612 pages
- Size 228x152 mm
- Weight 780 g
- Language English 0
Categories
Long description:
The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage.
The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats.
With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.
MoreTable of Contents:
Part One: Deteriorative processes and factors influencing shelf life
1. Microbiological spoilage of foods and beverages
2. Chemical deterioration and physical instability of foods and beverages
3. Packaging and food and beverage shelf life
4. Effects of food and beverage storage, distribution, display and consumer handling on shelf life
5. Smart packaging for monitoring and managing food and beverage shelf life
Part Two: Methods for shelf life and stability evaluation
6. Food storage trials: an introduction
7. Sensory evaluation methods for food shelf life assessment
8. Advances in instrumental methods to determine food quality deterioration
9. Modelling microbiological shelf life of foods and beverages
Part Three: The stability and shelf life of particular products
10. Beer shelf life and stability
11. Shelf life of wine
12. The stability and shelf life of fruit juices and soft drinks
13. The stability and shelf life of coffee products
14. The stability and shelf life of fruit and vegetables
15. The stability and shelf life of bread and other bakery products
16. The stability and shelf life of fats and oils
17. The stability and shelf life of seafood
18. The stability and shelf life of meat and poultry
