Verfügbarkeit: Understanding and measuring the shelf-life of food

Understanding and measuring the shelf-life of food:

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Bibliographische Detailangaben
Format:	Buch
Sprache:	English
Veröffentlicht:	Cambridge [u.a.] Woodhead Publ. 2004 Boca Raton [u.a.] CRC Pr.
Ausgabe:	1. publ.
Schriftenreihe:	Woodhead Publishing in food science and technology
Schlagworte:	Haltbarkeit Lebensmittel Aufsatzsammlung
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	XIV, 407 S. graph. Darst.
ISBN:	1855737329 0849325560

Internformat

MARC


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Datensatz im Suchindex

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adam_text	IMAGE 1 ............................................. CONTRIBUTOR CONTACT DETAILS PART I FACTORS AFFECTING SHELF - LIFE AND SPOILAGE 1 THE MAJOR TYPES OF FOOD SPOILAGE: AN OVERVIEW ................. R . P . SINGH AND B . A . ANDERSON UNIVERSIQ OF CALIFORNIA, USA .................................................. 1.1 LNTRODUCTION ........................................... 1.2 PHYSICAL INSTABILITY ............................. 1.3 CHEMICAL SPOILAGE (DEGRADATION) ........................................... 1.4 MICROBIAL SPOILAGE 1.5 FUTURE TRENDS ................................................. ............................... 1.6 SOURCES OF FURTHER INFORMATION ................................................... 1.7 REFERENCES ............................ 2 SHELF - LIFE AND MOISTURE MANAGEMENT R . ESSE AND A . SAARI. HUMIDIPAK. INC., USA ................. 2.1 INTRODUCTION: MOISTURE ACTIVITY AND SHELF-LIFE 2.2 WATER ACTIVITY AND MOISTURE MANAGEMENT .................... 2.3 THE EFFECTS OF MOISTURE ON THE STORAGE STABILITY OF FOOD ...... 2.4 HOW MOISTURE MANAGEMENT SYSTEMS WORK: THE CASE OF MEAT JERKY ....................................... 2.5 APPLICATION OF MOISTURE MANAGEMENT SYSTEMS TO FOOD AND ................................................ OTHER PRODUCTS ................................................. 2.6 FUTURE TRENDS ................................................. 2.7 BIBLIOGRAPHY IMAGE 2 VI CONTENTS 3 TEMPERATURE AND FOOD STABILITY: ANALYSIS AND CONTROL .......... P . S . TAOUKIS UND M . C . GIANNAKOUROU. NATIONAL TECHNICAL UNIVERSITY OF ATHENS, GREECE 3.1 INTRODUCTION: TEMPERATURE AND THE SHELF -LIFE OF FOOD .......... ............... 3.2 QUANTIFYING THE EFFECT OF TEMPERATURE ON FOOD 3.3 SHELF - LIFE TESTING AND INDICES ................................. 3.4 SHELF - LIFE PREDICTION AND MANAGEMENT: ............................... TIME - TEMPERATURE RELATIONSHIPS 3.5 FUTURE TRENDS IMAGE 3 CONTENTS VII 6.6 IMPROVING SHELF-LIFE: THE MAILLARD REACTION AND MICROBIAL ...................................................... SPOILAGE 124 ................................................... 6.7 CONCLUSION 124 ................................................... 6.8 REFERENCES 124 ................................. 7 FACTORS AFFECTING LIPID OXIDATION 128 M . H . GORDON, UNIVERSITY OF READING. UK .................... 7.1 INTRODUCTION: MECHANISMS OF AUTOXIDATION 128 ............... 7.2 FACTORS INFLUENCING THE RATE OF LIPID OXIDATION 131 ........... 7.3 METHODS OF MEASURING OXIDATION IN AN OIL OR FOOD 132 7.4 MONITORING CHANGES IN OXIDATION AND THE USE OF ........................................... PREDICTIVE METHODS 137 ................................................. 7.5 FUTURE TRENDS 140 ................... 7.6 SOURCES OF FURTHER INFORMATION AND ADVICE 140 ................................................... 7.7 REFERENCES 140 ....................................... 8 LIPOLYSIS IN LIPID OXIDATION 142 C . DAVIES, UNILEVER R & D. SHARNBROOK, UK ...................................... . . . . . . . . 8.1 INTRODUCTION 142 ................. 8.2 LIPOLYTIC ENZYMES, LIPIDS AND FOOD SPOILAGE 143 8.3 LIPOLYSIS IN PARTICULAR FOODS: DAIRY, MEAT AND FISH PRODUCTS . . 145 ......... 8.4 LIPOLYSIS IN PARTICULAR FOODS: CEREALS AND VEGETABLES 150 ................... 8.5 CONTROLLING LIPOLYSIS TO IMPROVE SHELF-LIFE 153 ................................................. 8.6 FUTURE TRENDS 154 ................... 8.7 SOURCES OF FURTHER INFORMATION AND ADVICE 155 ................................................... 8.8 REFERENCES 156 PART I1 MEASURING SHELF - LIFE AND SPOILAGE ...................... 9 WAYS OF MEASURING SHELF-LIFE AND SPOILAGE 165 T . K . SINGH AND K . R . CADWALLADER, UNIVERSITY OF ILLINOIS. USA 9.1 INTRODUCTION: UNDERSTANDING AND ESTIMATING THE SHELF-LIFE OF .......................................................... FOOD 165 ................ 9.2 KEY FACTORS INFLUENCING THE SHELF-LIFE OF FOOD 167 ............. 9.3 QUALITY INDICES FOR TESTING THE SHELF-LIFE OF FOOD 171 ................................ 9.4 CONCLUSIONS AND FUTURE TRENDS 178 ................... 9.5 SOURCES OF FURTHER INFORMATION AND ADVICE 178 ................................................... 9.6 REFERENCES 179 ............ 10 VERIFICATION AND VALIDATION OF FOOD SPOILAGE MODELS 184 G . D . BETTS AND S . J . WALKER. CAMPDEN AND CHORLEYWOOD FOOD RESEARCH ASSOCIATION. UK .......................... 10.1 INTRODUCTION: THE MODELLING PROCESS 184 .............. 10.2 VALIDATION AND VERIFICATION: DEFINITIONS AND USE 186 IMAGE 4 VIII CONTENTS 10.3 EVALUATION TECHNIQUES AND DATA TRANSFORMATION ............... 189 ........................................ 10.4 LIMITATIONS OF MODELS 207 ................................................. 10.5 FUTURE TRENDS 211 10.6 SOURCES OF FURTHER INFORMATION AND ADVICE ................... 212 ................................................... 10.7 REFERENCES 212 .... 11 MEASURING AND MODELIING THE GLASS TRANSITION TEMPERATURE 218 I . A . FARHAT. UNIVERSI~, OF NOTTINGHAM. UK .................................................. 1 1.1 INTRODUCTION 218 1 1.2 MEASURING THE GLASS TRANSITION TEMPERATURE ................... 219 11.3 MODELLING THE GLASS TRANSITION TEMPERATURE ................... 226 1 1.4 CONCLUSION AND RECOMMENDATIONS ............................ 229 11.5 SOURCES OF FURTHER INFORMATION AND ADVICE ................... 229 ................................................... 11.6 REFERENCES 230 12 DETECTING SPOILAGE YEASTS ......................................... V. LOUREIRO UND M . MALFEITO-FERREIRA INSTITUTO SUPERIOR DE AGRONOMIA UND A . CAWEIRA. STAB VIDA, PORTUGAL 12.1 INTRODUCTION: FOOD SPOILAGE YEASTS ............................ 12.2 DETECTION AND ENUMERATION: VIABLE AND DIRECT COUNT TECHNIQUES .................................................... 12.3 DETECTION AND ENUMERATION: INSTRUMENTAL TECHNIQUES ......... 12.4 METHODS OF IDENTIFYING AND CHARACTERISING FOODBORNE YEASTS ........................................................ 12.5 THE USE OF MICROBIOLOGICAL INDICATORS TO MONITOR FOOD QUALITY AND SPOILAGE .......................................... 12.6 FUTURE TRENDS ................................................. 12.7 SOURCES OF FURTHER INFORMATION ............................... 12.8 ACKNOWLEDGEMENTS .......................................... 12.9 REFERENCES ................................................... ........................................ 13 MEASURING IIPID OXIDATION J . W . I M I N UND N . HEDGES, UNILEVER R & D. SHAMBROOK U 13.1 INTRODUCTION: IIPID OXIDATION ................................. ............. 13.2 CHEMICAL METHODS OF MEASURING LIPID OXIDATION .............. 13.3 PHYSICAL METHODS OF MEASURING LIPID OXIDATION ..... 13.4 CHROMATOGRAPHIC METHODS OF MEASURING LIPID OXIDATION .......................................... 13.5 MEASUREMENT ISSUES 13.6 CORRELATING ANALYTICAL MEASUREMENTS WITH SENSORY EVALUATION .................................................... 13.7 MEASUREMENT TECHNIQUES AND SHELF - LIFE IMPROVEMENT ........ 13.8 CONCLUSIONS AND FUTURE TRENDS ................................ ............................... 13.9 SOURCES OF FURTHER INFORMATION 13.10 REFERENCES IMAGE 5 CONTENTS IX ....................................... 14 ACCELERATED SHELF - LIFE TESTS S . MIZRAHI. TECHNION-ISRAEL INSTITUTE OF TECHNOLOGY .................................................. 14.1 INTRODUCTION .............................................. 14.2 BASIC PRINCIPLES .......................................... 14.3 INITIAL RATE APPROACH ...................................... 14.4 KINETIC MODEL APPROACH ....................... 14.5 PROBLEMS IN ACCELERATED SHELF-LIFE TESTS ................................................. 14.6 FUTURE TRENDS ................................................... 14.7 REFERENCES .................................................. 15 SHELF-LIFE TESTING 340 C . M . D . MAN, LONDON SOUTH BANK UNIVERSITY. UK .................................................. 15.1 INTRODUCTION 340 ................... 15.2 ASSURING FOOD SAFETY: THE HACCP SYSTEM 342 ........................... 15.3 DETERMINING THE SHELF-LIFE OF FOOD 343 .............................. 15.4 PREDICTING THE SHELF-LIFE OF FOOD 350 .................................................. 15.5 CONCLUSIONS 352 ................... 15.6 SOURCES OF FURTHER INFORMATION AND ADVICE 352 ................................................... 15.7 REFERENCES 354 .............. 16 LIPID OXIDATION AND THE SHELF-LIFE OF MUSCLE FOODS 357 P . A . MORRISSEY UND J. P . KERRY, UNIVERSITY COLLEGE CORK, IRELAND .................................................. 16.1 INTRODUCTION 357 ....................................... 16.2 LIPID OXIDATION IN VIVO 358 ................................. 16.3 ANTIOXIDANT DEFENCE SYSTEMS 362 ................. 16.4 LIPID OXIDATION IN MUSCLE AND MUSCLE FOODS 367 16.5 FACTORS INFLUENCING LIPID STABILITY IN MEAT AND MEAT ...................................................... PRODUCTS 368 ........................................ 16.6 CHOLESTEROL OXIDATION 374 ...... 16.7 LIPID OXIDATION AND MEAT FLAVOUR. COLOUR AND DRIP LOSS 377 ........................ 16.8 MEAT PACKAGING AND SHELF-LIFE QUALITY 381 ......................................... 16.9 FUTURE DEVELOPMENTS 383 ................................................... 16.10 REFERENCES 383 ................................................................... INDEX 396
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spelling	Understanding and measuring the shelf-life of food ed. by R. Steele 1. publ. Cambridge [u.a.] Woodhead Publ. 2004 Boca Raton [u.a.] CRC Pr. XIV, 407 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Haltbarkeit (DE-588)4220913-4 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Haltbarkeit (DE-588)4220913-4 s DE-604 Steele, R. Sonstige oth OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012952580&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Understanding and measuring the shelf-life of food Haltbarkeit (DE-588)4220913-4 gnd Lebensmittel (DE-588)4034870-2 gnd
subject_GND	(DE-588)4220913-4 (DE-588)4034870-2 (DE-588)4143413-4
title	Understanding and measuring the shelf-life of food
title_auth	Understanding and measuring the shelf-life of food
title_exact_search	Understanding and measuring the shelf-life of food
title_full	Understanding and measuring the shelf-life of food ed. by R. Steele
title_fullStr	Understanding and measuring the shelf-life of food ed. by R. Steele
title_full_unstemmed	Understanding and measuring the shelf-life of food ed. by R. Steele
title_short	Understanding and measuring the shelf-life of food
title_sort	understanding and measuring the shelf life of food
topic	Haltbarkeit (DE-588)4220913-4 gnd Lebensmittel (DE-588)4034870-2 gnd
topic_facet	Haltbarkeit Lebensmittel Aufsatzsammlung
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=012952580&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
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