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Understanding and measuring the shelf-life of food

Description: The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Part 1 of 'Understanding and Measuring the Shelf-life of Food' examines the factors affecting shelflife and spoilage, including individual chapters on the major types of food spoilage, the role of moisture and temperature, spoilage yeasts, the Maillard reaction and the factors underlying lipid oxidation. Part 2 addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests. 'Understanding and Measuring the Shelf-life of Food' is an important reference for all those concerned with extending the shelf-life of food. ...a good grounding and contemporary overview of issues which affect shelf-life. International Journal of Food Science and Technology ...a useful guide for students and teachers. International Journal of Food Science and Technology ...aimed at all those involved in the food chain and, in general, it serves the needs of food industry practitioners well. International Journal of Food Science and Technology 'Understanding and Measuring the Shelf-life of Food' - Reviews the key factors in determining shelf-life and how they can be measured - Examines the importance of the shelf-life of a product in determining its quality and profitability - Brings together the leading international experts in the field About the editor Dr Bob Steele is Head of the Packaging Materials Development Section of Food Science Australia.

Contents:

PART 1: FACTORS AFFECTING SHELF-LIFE AND SPOILAGE The major types of food spoilage: an overview R P Singh and B Anderson University of California, USA Introduction Physical instability Chemical spoilage (degradation) Microbial spoilage Future trends Sources of further information References

Shelf-life and moisture management R Esse and A Saari, Humidipak Inc, USA - Introduction: moisture activity and shelf-life - Water activity and moisture management - The effects of moisture on the storage stability of food

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How moisture management systems work: the use of meat jerky Application of moisture management systems to food and other products Future trends References

Temperature and food stability: analysis and control P S Taoukis and M C Giannakourou, National Technical University of Athens, Greece Introduction: temperature and the shelf-life of food Quantifying the effect of temperature on food Shelf-life testing and indices Shelf-life prediction and management: time-temperature relationships Future trends References

Physiological factors affecting colour and firmness R E Schouten and O van Kooten, Wageningen University and H Jalink, I F Kappers, J F H Snel and W Jordi, Plant Research International, The Netherlands Introduction Physiology of firmness: fruits and vegetables Methods of improving and maintaining firmness Physiology of colour: fruits and vegetables Methods of improving and maintaining colour Future trends Acknowledgements References

Spoilage yeasts T Deak, St Istvan University, Hungary Introduction Characteristics and classification of yeasts Factors affecting the growth and survival of spoilage yeasts Diversity and frequency of spoilage yeasts in different foods Factors affecting the inactivation of spoilage yeasts Future trends: new technologies to inactivate spoilage yeasts Sources of further information References

Factors affecting the Maillard reaction A Arnoldi, University of Milan, Italy Introduction: the Maillard reaction (MR) Factors affecting the Maillard reaction The Maillard reaction and spoilage: flavour deterioration The Maillard reaction and spoilage: nutritional losses and browning Improving shelf-life: antioxidative Maillard reactions Improving shelf-life: the Maillard reaction and microbial spoilage Conclusion References

Factors affecting lipid oxidation M H Gordon, University of Reading, UK Introduction: mechanisms of autoxidation Factors influencing the rate of lipid oxidation Methods of measuring oxidation in an oil or food Monitoring changes in oxidation and the use of predictive methods Future trends Sources of further information and advice References

Lipolysis in lipid oxidation C Davies, Unilever R & D Colworth, UK Introduction Lipolytic enzymes, lipids and food spoilage Lipolysis in particular foods: dairy, meat and fish products Lipolysis in particular foods: cereals and vegetables Controlling lipolysis to improve shelf-life Future trends Sources of further information and advice References

PART 2: MEASURING SHELF-LIFE AND SPOILAGE Ways of measuring shelf-life and spoilage T K Singh and K R Cadwallader, University of Illinois, USA Introduction: understanding and estimating the shelf life of food Key factors influencing the shelf-life of food Quality indices for testing the shelf-life of food Conclusions and future trends Sources of further information and advice References

Verification and validation of food spoilage models G D Betts and S J Walker, Campden and Chorleywood Food Research Association, UK Introduction: the modelling process Validation and verification: definitions and use Evaluation techniques and data transformation Limitations of models Future trends Sources of further information and advice References

Measuring and modelling glass transition I A Farhat, University of Nottingham, UK Introduction Measuring the glass transition temperature Modelling the glass transition temperature Conclusion and recommendations Sources of further information and advice References

Detecting spoilage yeasts V Loureiro and M Malfeito-Ferreira, Instituto Superior de Agronomia and A Carreira, STAB Vida, Portugal Introduction: food spoilage yeasts Detection and enumeration: culture and direct count techniques Detection and enumeration: instrumental techniques Methods of identifying and characterising food borne yeasts The use of microbiological indicators to monitor food quality and spoilage Future trends Sources of further information Acknowledgements References

Measuring lipid oxidation J W Irwin and N Hedges, Unilever R&D, UK - Introduction: lipid oxidation

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Chemical methods for measuring lipid oxidation Physical methods for measuring lipid oxidation Chromatographic methods for measuring lipid oxidation Measurement issues Correlating analytical measurements with sensory evaluation Measurement techniques and shelf-life improvement Conclusions and future trends Sources of further information References

Accelerated shelf life tests S Mizrahi, Technion-Israel Institute of Technology Introduction Basic principles Initial rate approach Kinetic model approach Problems in accelerated shelf-life tests Future trends References

The design of shelf-life tests D Man, London South Bank University, UK Introduction Assuring the safety of food: the HACCP system Determining the shelf-life of food Predicting the shelf-life of food Conclusions Sources of further information and advice References

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