Freshness and shelf life of foods

Resource Information

The work Freshness and shelf life of foods represents a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool. This resource is a combination of several types including: Work, Language Material, Books.

Label

Freshness and shelf life of foods

Statement of responsibility

Keith R. Cadwallader, Hugo Weenen, editors

Contributor

• Weenen, Hugo, 1953-
• Cadwallader, Keith R., 1963-
• Cadwallader, Keith R., 1963-
• Weenen, Hugo, 1953-

Subject

• Food -- Storage
• Food -- Shelf-life dating

Language

eng

Summary

Freshness and shelf-life of foods includes a number of disciplines which are relevant for the subject of the book: chemistry, physicis, food technology, and sensory and consumer science. Subjects include flavor, texture, characterization methods and methods to improve the freshness or shelf-life of a product. The book is both an up-to-date and comprehensive treatise of the subject, and includes a number of breakthroughs in our understanding of freshness and shelf-life of foods. This volume focuses on shelf-life of foods, flavor aspects of freshness, rheological methods to determine freshness, processing of citrus in relation to retaining its fresh character, lipid oxidation in muscle foods and the food polymer science approach to studies on freshness and shelf-life. Freshness and Shelf-life of Foods focuses on the science and technology of preserving food freshness. This book discusses flavor, texture, and characterization methods to improve the freshness or shelf-life of a product. -- publisher's description

Cataloging source

DLC

Illustrations

illustrations

Index

index present

LC call number

TP373.3

LC item number

.F74 2003b

Literary form

non fiction

Series statement

ACS symposium series

Series volume

836