The Stability and Shelf Life of Food:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Elsevier WP Woodhead Publishing
[2016]
|
| Ausgabe: | Second edition |
| Schriftenreihe: | Woodhead Publishing Series in Food Science, Technology and Nutrition
297 |
| Schlagworte: | |
| Online-Zugang: | FFW01 URL des Erstveröffentlichers Inhaltsverzeichnis |
| Beschreibung: | 1 Online-Ressource (XXVI, 590 Seiten) Illustrationen |
| ISBN: | 9780081004364 |
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Datensatz im Suchindex
| _version_ | 1804176407146790912 |
|---|---|
| adam_text | Titel: The stability and shelf life of food
Autor: Subramaniam, Persis
Jahr: 2016
Contents
Contributors xi
Woodhead Publishing Series in Food Science, Technology and Nutrition xiii
Part One Deteriorative Processes and Factors Influencing
Shelf Life 1
1 Microbiological Spoilage of Foods and Beverages 3
A. Lianou, E.Z. Panagou, G.-J.E. Nychas
1.1 Introduction 3
1.2 Spoilage Microorganisms of Foods and Beverages 4
1.3 Factors Affecting Microbial Growth in Foods and Beverages 11
1.4 Assessment of Microbiological Spoilage of Foods and Beverages 16
1.5 Predicting Microbiological Spoilage of Foods and Beverages 18
1.6 Control of Microbiological Spoilage of Foods and Beverages 20
1.7 Future Trends 26
1.8 Sources of Further Information and Advice 27
References 28
2 Chemical Deterioration and Physical Instability of Foods
and Beverages 43
F. Kong, R.P. Singh
2.1 Introduction 43
2.2 Chemical Deterioration and Physical Instability of Foods
and Beverages 44
2.3 Factors Affecting the Rate of Quality Loss Due to Chemical
Deterioration and Physical Instability 53
2.4 Measuring Chemical Deterioration and Physical Instability of Foods
and Beverages 58
2.5 Predicting and Monitoring Chemical Deterioration and Physical
Instability of Foods and Beverages 62
2.6 Preventing Chemical Deterioration and Physical Instability of Foods
and Beverages 66
2.7 Future Trends 68
2.8 Sources of Further Information 69
References 70
Further Reading 75
vi
Contents
3 Packaging and Food and Beverage Shelf Life 77
G.L. Robertson
3.1 Introduction 77
3.2 Role of Packaging in Extending Food and Beverage Shelf Life 77
3.3 Major Packaging Materials 81
3.4 Key Package Properties Related to Shelf Life 86
3.5 Predicting Shelf Life of Packaged Foods and Beverages 94
3.6 Packaging Migrants and Food and Beverage Shelf Life 100
3.7 Future Trends 103
3.8 Sources of Further Information and Advice 104
References 104
4 Effects of Food and Beverage Storage, Distribution, Display,
and Consumer Handling on Shelf Life 107
J. Evans
4.1 Introduction 107
4.2 Overview of the Cold Chain 107
4.3 Storage Life 109
4.4 Sectors of the Cold Chain and Their Influence on Food Quality
and Safety 119
4.5 Future Trends 136
4.6 Sources of Further Information and Advice 137
References 137
Further Reading 140
5 Smart Packaging for Monitoring and Managing Food
and Beverage Shelf Life 141
P. Taoukis, T. Tsironi
5.1 Introduction 141
5.2 Freshness Indicators 141
5.3 Leak Indicators 145
5.4 Time—Temperature Integrators 147
5.5 Future Trends 163
Acknowledgments 164
References 164
Part Two Methods for Shelf Life and Stability Evaluation 169
6 Food Storage Trials 171
C.M.D. Man
6.1 Introduction 171
6.2 Food Deterioration and Spoilage 174
6.3 Storage Trials 181
6.4 Future Trends 194
References 195
Contents
vii
7 Sensory Evaluation Methods for Food and Beverage Shelf Life
Assessment 199
A.G. de Bouillé, C.J.M. Beeren
7.1 Introduction 199
7.2 Background to Sensory Evaluation 200
7.3 Why Do We Measure Sensory Shelf Life? 203
7.4 Methods 204
7.5 Selection and Training of Assessors 211
7.6 References for Sensory Shelf Life Assessment 212
7.7 Ethical Considerations 213
7.8 Design of Sensory Shelf Life Tests 213
7.9 Analysis of Sensory Shelf Life Data 216
7.10 Accelerated Shelf Life Test 221
7.11 Future Trends 222
References 223
Further Reading 224
Appendix I 225
8 Advances in Instrumental Methods for Shelf Life Evaluation 229
F. Kong, R.P. Singh
8.1 Introduction 229
8.2 Assessing Food Appearance 230
8.3 Measurement of Relative Humidity, Moisture,
and Water Activity 231
8.4 Texture Evaluation 232
8.5 Evaluation of Rheological Properties of Liquid and
Semisolid Foods 235
8.6 Assessing Lipid Oxidation 236
8.7 Electronic Nose 239
8.8 Electronic Tongue 241
8.9 Infrared Spectroscopy 242
8.10 Microbiological Test 245
8.11 Future Trends 246
8.12 Sources of Further Information and Advice 246
References 246
9 Modeling the Microbiological Shelf Life of Foods and Beverages 253
C. O Mahony, D.L. Seman
9.1 Introduction 253
9.2 Predictive Models 254
9.3 Applying Predictive Models to Particular Foods 273
9.4 Additional Practical Considerations 282
Acknowledgments 285
References 285
viii
Contents
Part Three The Stability and Shelf Life of Particular
Products 291
10 Beer Shelf Life and Stability 293
G.G. Stewart
10.1 Introduction 293
10.2 Review of the Brewing Process 293
10.3 Biological Instability 294
10.4 Physical Instability 295
10.5 Flavor Stability 298
10.6 Foam Stability 301
10.7 Gushing 304
10.8 Light Stability 304
10.9 Conclusions 305
References 306
11 Shelf Life of Wine 311
R. Jackson
11.1 Introduction 311
11.2 Factors Affecting Wine Stability and Shelf Life 313
11.3 Sensory Changes During In-Bottle Storage 326
11.4 Determining Shelf Life 334
11.5 Measures to Extend Shelf Life 335
11.6 Sensory Significance of Shelf Life Changes 338
11.7 Future Trends 339
11.8 Sources of Further Information and Advice 340
References 340
12 The Stability and Shelf Life of Fruit Juices and Soft Drinks 347
P. Ashurst
12.1 Introduction 347
12.2 Factors Influencing the Stability of Fruit Juices and Soft Drinks 350
12.3 Ensuring Product Stability and Extending Shelf Life 363
12.4 Shelf Life Determination 368
12.5 Future Trends 371
12.6 Sources of Further Information and Advice 374
13 The Stability and Shelf Life of Coffee Products 375
L. Manzocco, S. Calligaris, M. Anese, M.C. Nicoli
13.1 Introduction 375
13.2 Main Critical Events Affecting the Stability and Shelf Life of
Coffee Products 377
13.3 Ensuring Stability and Extending the Shelf Life of Coffee 379
13.4 Evaluating the Shelf Life of Coffee 384
13.5 Future Trends 394
References 395
Contents
ix
14 Emerging Technologies to Extend the Shelf Life and Stability
of Fruits and Vegetables 399
M.J. Sousa-Gallagher, A. Tank, R. Sousa
14.1 Introduction 399
14.2 Stability and Shelf Life of Fruits and Vegetables 400
14.3 Extending the Shelf Life of Fruit and Vegetables 409
14.4 Stability Through Integrated Postharvest Treatments 412
14.5 Controlled, Modified Atmosphere, and Active Packaging for
Longer Shelf Life 414
14.6 Stability Through Nondestructive Quality Estimation 421
14.7 Future Trends 423
References 424
15 Bread and Other Bakery Products 431
S.P. Cauvain
15.1 Introduction 431
15.2 A Brief Overview of the Manufacture of Bakery Products 432
15.3 The Key Fresh Characteristics of Bakery Products 435
15.4 Factors Affecting the Stability of Bread and Other Bakery Products 436
15.5 Evaluating the Shelf Life of Bread and Other Bakery Products 445
15.6 Ensuring Stability and Extending the Shelf Life of Bread and
Other Bakery Products 449
15.7 Future Trends 454
References 456
Further Reading 459
16 The Stability and Shelf Life of Fats and Oils 461
G. Talbot
16.1 Introduction 461
16.2 Mechanisms of Oxidation and Hydrolysis in Fats and Oils 462
16.3 Factors Affecting the Stability and Shelf Life of Fats and Oils 470
16.4 Evaluating the Shelf Life of Fats and Oils 484
16.5 Ensuring Stability and Extending the Shelf Life of Fats and Oils 489
16.6 Effect of High-Temperature Storage and Use of Oils 495
16.7 Future Trends 498
16.8 Sources of Further Information and Advice 499
References 500
17 Seafood 505
F. Toldrâ, M. Reig
17.1 Introduction 505
17.2 Factors Affecting the Stability and Shelf Life of Seafood 505
17.3 Fermented Fish Products 509
17.4 Microorganisms Involved in Seafood Spoilage 509
17.5 Microbiological Safety Issues 510
x Contents
17.6 Evaluation of the Shelf Life of Seafood 510
17.7 Future Trends 514
17.8 Sources of Further Information and Advice 514
References 514
18 The Stability and Shelf Life of Meat and Poultry 521
M.G. O Sullivan
18.1 Introduction 521
18.2 Factors Affecting the Stability and Shelf Life of Meat
and Poultry 522
18.3 Evaluating the Shelf Life of Meat and Poultry 527
18.4 Ensuring Stability and Extending the Shelf Life of Meat
and Poultry 530
18.5 Future Trends 535
18.6 Sources of Further Information and Advice 536
References 537
19 The Stability and Shelf Life of Confectionery Products 545
P. Subramaniam
19.1 Introduction 545
19.2 Factors Affecting Shelf Life 545
19.3 Chocolate and Chocolate Products 549
19.4 Sugar Glass 557
19.5 Toffee 559
19.6 Gums and Jellies 563
19.7 Aerated Confectionery 567
19.8 Sources of Further Information and Advice 570
References 570
Index
575
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| spelling | The Stability and Shelf Life of Food edited by Persis Subramaniam Second edition Amsterdam [u.a.] Elsevier WP Woodhead Publishing [2016] 1 Online-Ressource (XXVI, 590 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing Series in Food Science, Technology and Nutrition 297 Haltbarkeit (DE-588)4220913-4 gnd rswk-swf Lagerfähigkeit (DE-588)4434453-3 gnd rswk-swf Stabilität (DE-588)4056693-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Haltbarkeit (DE-588)4220913-4 s Lagerfähigkeit (DE-588)4434453-3 s 2\p DE-604 Stabilität (DE-588)4056693-6 s 3\p DE-604 Subramaniam, Persis edt Erscheint auch als Druckausgabe 978-0-08-100435-7 http://www.sciencedirect.com/science/book/9780081004357 Verlag URL des Erstveröffentlichers Volltext HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029069594&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | The Stability and Shelf Life of Food Haltbarkeit (DE-588)4220913-4 gnd Lagerfähigkeit (DE-588)4434453-3 gnd Stabilität (DE-588)4056693-6 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4220913-4 (DE-588)4434453-3 (DE-588)4056693-6 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | The Stability and Shelf Life of Food |
| title_auth | The Stability and Shelf Life of Food |
| title_exact_search | The Stability and Shelf Life of Food |
| title_full | The Stability and Shelf Life of Food edited by Persis Subramaniam |
| title_fullStr | The Stability and Shelf Life of Food edited by Persis Subramaniam |
| title_full_unstemmed | The Stability and Shelf Life of Food edited by Persis Subramaniam |
| title_short | The Stability and Shelf Life of Food |
| title_sort | the stability and shelf life of food |
| topic | Haltbarkeit (DE-588)4220913-4 gnd Lagerfähigkeit (DE-588)4434453-3 gnd Stabilität (DE-588)4056693-6 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Haltbarkeit Lagerfähigkeit Stabilität Lebensmittel Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9780081004357 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029069594&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT subramaniampersis thestabilityandshelflifeoffood |