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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

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
Contributor
Subject
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
Instantiates
Publication
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
Publication
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.

Library Locations

    • Brunswick Library StoreBorrow it
      Liverpool, GB
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