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 1 describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part 2 describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part 3 reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focusing on food and beverage stability. INDICE: Part 1 Deteriorative processes and factors influencing shelf life:Microbiological spoilage of foods and beverages; Chemical deterioration and physical instability of foods and beverages; Moisture loss, gain and migration in foods; Insect and mite penetration and contamination of packaged foods; Theinfluence of ingredients on product stability and shelf life; Processing and food and beverage shelf life; Packaging and food and beverage shelf life; Effects of food and beverage storage, distribution, display and consumer handling on shelf life; Smart packaging for monitoring and managing food and beverage shelf life. Part 2 Methods for shelf life and stability evaluation: Food storage trials: An introduction; Sensory evaluation methods for food shelf life assessment; Advances in instrumental methods to determine food quality deterioration; Modelling microbial shelf life of foods and beverages; Modelling chemical and physical deterioration of foods and beverages; Accelerated shelf life testing of foods; Microbiological challenge testing of foods. Part 3 The stabilityand shelf life of particular products: Beer shelf life and stability; Shelf life of wine; The stability and shelf life of fruit juices and soft drinks; Practical uses of sensory evaluation for the assessment of soft drink shelf life;The stability and shelf life of coffee products; The stability and shelf lifeof fruit and vegetables; The stability and shelf life of bread and other bakery products; The stability and shelf life of fats and oils; The stability and shelf life of confectionery products; The stability and shelf life of vitamin-fortified foods; The stability and shelf life of milk and milk products; The stability and shelf life of seafood; The stability and shelf life of meat and poultry.
- ISBN: 978-1-84569-701-3
- Editorial: Woodhead
- Encuadernacion: Cartoné
- Páginas: 888
- Fecha Publicación: 01/04/2011
- Nº Volúmenes: 1
- Idioma: Inglés