LEADER 04050nam 2200685 450 001 9910131340903321 005 20230807214028.0 010 $a1-5231-1053-8 010 $a1-118-34625-4 010 $a1-118-34623-8 035 $a(CKB)3710000000374802 035 $a(EBL)2006076 035 $a(OCoLC)899738566 035 $a(SSID)ssj0001540220 035 $a(PQKBManifestationID)11936722 035 $a(PQKBTitleCode)TC0001540220 035 $a(PQKBWorkID)11533704 035 $a(PQKB)10367455 035 $a(SSID)ssj0001436817 035 $a(PQKBManifestationID)12538844 035 $a(PQKBTitleCode)TC0001436817 035 $a(PQKBWorkID)11445005 035 $a(PQKB)11255659 035 $a(MiAaPQ)EBC2006076 035 $a(DLC) 2015000635 035 $a(Au-PeEL)EBL2006076 035 $a(CaPaEBR)ebr11049049 035 $a(CaONFJC)MIL778966 035 $a(EXLCZ)993710000000374802 100 $a20150506h20152015 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aShelf life /$fC. M. Dominic Man 205 $a2nd ed. 210 1$aWest Sussex, England :$cJohn Wiley & Sons, Inc.,$d2015. 210 4$dİ2015 215 $a1 online resource (150 p.) 300 $aDescription based upon print version of record. 311 $a1-118-34624-6 311 $a1-118-34626-2 320 $aIncludes bibliographical references and index. 327 $aMachine generated contents note: Preface to the Second Edition Preface to the First Edition Section 1 Introduction to Shelf Life of Foods - Frequently Asked Questions 1.1 What is shelf life? 1.2 Why are food safety and shelf life related? 1.3 Who should be interested in shelf life of foods? 1.4 Who is responsible for determining shelf life? 1.5 Is it illegal to give a wrong shelf life to a food product? 1.6 How long a shelf life should my product have? 1.7 What is accelerated shelf life testing? 1.8 What are the resources required for determining shelf life? 1.9 How is the end of shelf life normally decided? 1.10 How do we ensure that the shelf lives established for our products are accurate and reproducible 1.11 Can mathematical/computer models help in shelf life determination? 1.12 What is challenge testing? 1.13 Can the shelf life of my product be extended? 1.14 How are storage tests and trials set up for determining shelf life? 1.15 Food waste and shelf life: What is the problem? 1.16 Summary Section 2 The Ways Food Deteriorates and Spoils 2.1 Mechanisms of food deterioration and spoilage 2.2 Factors influencing the shelf life of foods 2.3 Summary Section 3 Determining Shelf Life in Practice 3.1 Case study 1 - chilled recipe dish 3.2 Case study 2 - savoury potato snack 3.3 Case study 3 - carbonated soft drink 3.4 Case study 4 - condiment sauce 3.5 Case study 5 - frozen baked cake 3.6 Summary Epilogue Appendix A: The Arrhenius Model Appendix B: The CIMSCEE Formulae for Microbiological Safety and Stability References Index . 330 $a"Encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a manager's chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settings"--$cProvided by publisher. 606 $aFood$xStorage 606 $aFood$xShelf-life dating 615 0$aFood$xStorage. 615 0$aFood$xShelf-life dating. 676 $a664/.028 686 $aTEC012000$2bisacsh 700 $aMan$b C. M. Dominic$0313022 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910131340903321 996 $aShelf life$91947634 997 $aUNINA