The Resource The stability and shelf life of food, edited by David Kilcast and Persis Subramaniam
The stability and shelf life of food, edited by David Kilcast and Persis Subramaniam
Resource Information
The item The stability and shelf life of food, edited by David Kilcast and Persis Subramaniam represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.This item is available to borrow from 1 library branch.
Resource Information
The item The stability and shelf life of food, edited by David Kilcast and Persis Subramaniam represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.
This item is available to borrow from 1 library branch.
- Summary
- "The shelf-life of a food product is critical to its success in the market place. It is a key issue for consumer safety, product quality and profitability. Manufacturers need to be able to measure and predict shelf-life accurately, to understand the various factors which determine shelf-life and the strategies open to them in extending the shelf-life of a product. The stability and shelf-life of food addresses these concerns." "The stability and shelf-life of food will be essential reading for product development and quality control personnel in food processing and retailing, and all those concerned with understanding and improving the shelf-life of food products."--BOOK JACKET
- Language
- eng
- Extent
- xii, 340 p.
- Contents
-
- Preface
- List of contributors
- 1.
- Introduction/
- D. Kilcast
- P. Subramaniam
- p. 1
- Pt. 1.
- Analysing shelf-life.
- p. 23
- 2.
- glass transition and microbial stability/
- M. T. Kalichevsky-Dong
- p. 25
- 3.
- Modelling shelf-life/
- C. de W. Blackburn
- p. 55
- 4.
- Sensory evaluation methods for shelf-life assessment/
- D. Kilcast
- p. 79
- 5.
- Accelerated shelf-life tests/
- S. Mizrahi
- p. 107
- 6.
- Advanced instrumental methods: the use of [superscript 1]H relaxation NMR to monitor starch retrogradation/
- I. A. Farhat
- p. 129
- Pt. 2.
- Case studies.
- p. 143
- 7.
- Predicting packaging characteristics to improve shelf-life/
- A. Emblem
- p. 145
- 8.
- Sous vide products/
- G. A. Armstrong
- p. 171
- 9.
- Milk and milk products/
- D. D. Muir
- J. M. Banks
- p. 197
- 10.
- Confectionery products/
- P. J. Subramaniam
- p. 221
- 11.
- Fruits and vegetables/
- J. Aked
- p. 249
- 12.
- Fats and oils/
- J. Kristott
- p. 279
- 13.
- Sauces and dressings/
- B. Pourkomailian
- p. 311
- Index.
- p. 333
- Isbn
- 9781855735002
- Label
- The stability and shelf life of food
- Title
- The stability and shelf life of food
- Statement of responsibility
- edited by David Kilcast and Persis Subramaniam
- Language
- eng
- Summary
- "The shelf-life of a food product is critical to its success in the market place. It is a key issue for consumer safety, product quality and profitability. Manufacturers need to be able to measure and predict shelf-life accurately, to understand the various factors which determine shelf-life and the strategies open to them in extending the shelf-life of a product. The stability and shelf-life of food addresses these concerns." "The stability and shelf-life of food will be essential reading for product development and quality control personnel in food processing and retailing, and all those concerned with understanding and improving the shelf-life of food products."--BOOK JACKET
- Cataloging source
- DLC
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TP373.3
- LC item number
- .S73 2000
- Literary form
- non fiction
- Nature of contents
- bibliography
- http://library.link/vocab/relatedWorkOrContributorName
-
- Kilcast, David
- Subramaniam, Persis
- Series statement
- Woodhead Publishing in food science, technology and nutrition
- http://library.link/vocab/subjectName
-
- Food
- Food
- Label
- The stability and shelf life of food, edited by David Kilcast and Persis Subramaniam
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
-
- Preface
- List of contributors
- 1.
- Introduction/
- D. Kilcast
- P. Subramaniam
- p. 1
- Pt. 1.
- Analysing shelf-life.
- p. 23
- 2.
- glass transition and microbial stability/
- M. T. Kalichevsky-Dong
- p. 25
- 3.
- Modelling shelf-life/
- C. de W. Blackburn
- p. 55
- 4.
- Sensory evaluation methods for shelf-life assessment/
- D. Kilcast
- p. 79
- 5.
- Accelerated shelf-life tests/
- S. Mizrahi
- p. 107
- 6.
- Advanced instrumental methods: the use of [superscript 1]H relaxation NMR to monitor starch retrogradation/
- I. A. Farhat
- p. 129
- Pt. 2.
- Case studies.
- p. 143
- 7.
- Predicting packaging characteristics to improve shelf-life/
- A. Emblem
- p. 145
- 8.
- Sous vide products/
- G. A. Armstrong
- p. 171
- 9.
- Milk and milk products/
- D. D. Muir
- J. M. Banks
- p. 197
- 10.
- Confectionery products/
- P. J. Subramaniam
- p. 221
- 11.
- Fruits and vegetables/
- J. Aked
- p. 249
- 12.
- Fats and oils/
- J. Kristott
- p. 279
- 13.
- Sauces and dressings/
- B. Pourkomailian
- p. 311
- Index.
- p. 333
- Control code
- ocm44683578
- Dimensions
- 24 cm.
- Extent
- xii, 340 p.
- Isbn
- 9781855735002
- Lccn
- 00060864
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- ill.
- Label
- The stability and shelf life of food, edited by David Kilcast and Persis Subramaniam
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
-
- Preface
- List of contributors
- 1.
- Introduction/
- D. Kilcast
- P. Subramaniam
- p. 1
- Pt. 1.
- Analysing shelf-life.
- p. 23
- 2.
- glass transition and microbial stability/
- M. T. Kalichevsky-Dong
- p. 25
- 3.
- Modelling shelf-life/
- C. de W. Blackburn
- p. 55
- 4.
- Sensory evaluation methods for shelf-life assessment/
- D. Kilcast
- p. 79
- 5.
- Accelerated shelf-life tests/
- S. Mizrahi
- p. 107
- 6.
- Advanced instrumental methods: the use of [superscript 1]H relaxation NMR to monitor starch retrogradation/
- I. A. Farhat
- p. 129
- Pt. 2.
- Case studies.
- p. 143
- 7.
- Predicting packaging characteristics to improve shelf-life/
- A. Emblem
- p. 145
- 8.
- Sous vide products/
- G. A. Armstrong
- p. 171
- 9.
- Milk and milk products/
- D. D. Muir
- J. M. Banks
- p. 197
- 10.
- Confectionery products/
- P. J. Subramaniam
- p. 221
- 11.
- Fruits and vegetables/
- J. Aked
- p. 249
- 12.
- Fats and oils/
- J. Kristott
- p. 279
- 13.
- Sauces and dressings/
- B. Pourkomailian
- p. 311
- Index.
- p. 333
- Control code
- ocm44683578
- Dimensions
- 24 cm.
- Extent
- xii, 340 p.
- Isbn
- 9781855735002
- Lccn
- 00060864
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- ill.
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/The-stability-and-shelf-life-of-food-edited-by/fSUsmK_F3qk/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/The-stability-and-shelf-life-of-food-edited-by/fSUsmK_F3qk/">The stability and shelf life of food, edited by David Kilcast and Persis Subramaniam</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>
