The stability and shelf-life of food

Edited by David Kilcast and Persis Subramaniam 
Woodhead  2000  

hardback  352 pages  ISBN 9781855735002      £160.00

The stability and shelf-life of a product is a critical factor in terms of economic feasibility and consumer acceptability. However, food manufacturers experience considerable difficulties in defining and understanding the factors that influence stability over the desired storage period.

This book brings together a range of international experts to assess such issues as the use of sensory, instrumental and accelerated tests to measure shelf-life, the complex range of factors which determine the stability of food, and how these can be used to extend the shelf-life of specific products.


D Kilcast and P Subramanian, Leatherhead Food Research Association, UK
- What is shelf-life?
- Factors influencing shelf-life
- Types of deterioration
- Measuring shelf-life: direct methods
- Measuring shelf-life: indirect methods
- The design of shelf-life experiments
- Ways of influencing shelf-life
- The structure of this book


The glass transition and microbial stability
M T Kalichevsky-Dong, Consultant
- Introduction
- Methods used to predict microbial stability
- The glass transition approach
- Current research on the glass transition
- Conclusions
Modelling shelf-life
C de W Blackburn, Unilever Research Colworth, UK
- Introduction
- The development of predictive models
- Software systems
- Applying predicitive models to particular foods
- Future trends
Sensory evaluation methods for shelf-life assessment
David Kilcast, Leatherhead Food Research Association, UK
- Introduction
- Principles of sensory evaluation
- Discrimination tests
- Quantitative descriptive tests
- Consumer acceptability testing
- Operation of sensory shelf-life tests
- The interpretation of sensory shelf-life data
- Instrumental methods in sensory shelf-life testing
- Future trends
Accelerated shelf-life tests
S Mizrahi, Technion-Israel Institute of Technology, Israel
- Introduction
- Basic principles
- The initial rate approach
- The kinetic model approach
- Problems in accelerated shelf-life tests
- Future trends
Advanced instrumental methods: the use of H relaxation NMR to monitor starch retrogradation
I A Farhat, University of Nottingham, UK
- Introduction: starch retrogradation
- Instrumental methods available for the investigation of retrogradation
- Advantages of the NMR approach
- Principles of nuclear magnetic resonance
- Case study: extruded starch
- Future trends


Predicting packaging characteristics to improve shelf-life
A Emblem, The Institute of Packaging
- Introduction
- The role of packaging in extending shelf-life
- Integrating packaging and other methods of extending shelf-life
- The range of packaging options available
- Predicting packaging characteristics for particular foodstuffs
- Future trends
Sous vide products
G A Armstrong, University of Ulster, UK
- Introduction
- Factors affecting the shelf-life of sous vide products
- How shelf-life is measured
- Extending shelf-life
- Future trends
Milk and milk products
D D Muir and Jean M Banks, Hannah Research Institute
- Introduction
- Chemical composition and principal reactions of milk
- Bacteria in milk and related enzyme activity
- Raw milk enzymes
- Control of the quality of short shelf-life products
- Yoghurt and fermented milk
- Factors influencing the stability of long shelf-life products
- Control of the stability of long-life milk products
- Summary
Confectionery products
P Subramanian, Leatherhead Food Research Association, UK
- Introduction
- Factors affecting shelf-life
- Chocolate and chocolate products
- Sugar glass
- Toffee
- Gums and jellies
- Aerated confectionery
Fruits and vegetables
J Aked, Cranfield University at Silsoe
- Introduction
- What determines the shelf-life of fruit and vegetables?
- How the shelf-life of fruits and vegetables is measured
- Extending the shelf-life of fruits and vegetables
- Future trends
- Conclusions
To find similar publications, click on a keyword below:
Woodhead Publishing Ltd : food ingredients : food safety : food science

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