Food and beverage stability and shelf life [[electronic resource] /] / edited by David Kilcast and Persis Subramaniam

• Pubblicazione: Oxford ; ; Philadelphia, : Woodhead Pub., 2011
• Descrizione fisica: 1 online resource (880 p.)
• Disciplina: 664.028
• Soggetto topico: Food spoilage; Beverages - Deterioration; Food - Preservation; Beverages - Preservation; Food - Shelf-life dating
• Altri autori: KilcastDavid SubramaniamPersis
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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.
• Sommario/riassunto: 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,
• Titolo autorizzato: Food and beverage stability and shelf life
• ISBN: 0-85709-254-5; 1-61344-029-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910788465303321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing in food science, technology, and nutrition ; ; no. 210.