Kilcast / Subramaniam Food and Beverage Stability and Shelf Life

1. Auflage 2011
ISBN: 978-0-85709-254-0
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 864 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. - A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products - Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability - Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

Autoren/Hrsg.

Kilcast, David

Subramaniam, Persis

Leseproben

Contributor contact details
(* = main contact) Editors Dr David Kilcast,     Consultant in Food and Beverage Sensory Quality. E-mail address: [e-mail] Persis Subramaniam,     Leatherhead Food Research, Randalls Road, Leatherhead KT22 7RY, UK. E-mail address: [e-mail] Chapter 1 George-John E. Nychas* and Efstathios Panagou,     Department of Food Science Technology & Human Nutrition, Laboratory of Microbiology and Biotechnology of Foods, Agricultural University of Athens, Iera odos 75, Athens 11855, Greece. E-mail address: [e-mail] Chapters 2 and 12 Fanbin Kong and R. Paul Singh*,     Department of Biological and Agricultural Engineering, University of California, Davis, Davis, CA 95616, USA. E-mail address: [e-mail] Chapter 3 Gaëlle Roudaut*,     Department of Water, Active Molecules, Macromolecules and Activities, EMMA EA 581, AgroSup-Dijon, Université de Bourgogne, 1 esplanade Erasme, 21 000 Dijon, France. E-mail address: [e-mail] Frédéric Debeaufort Department of Water, Active Molecules, Macromolecules and Activities, EMMA EA 581, AgroSup-Dijon, Université de Bourgogne, 1 esplanade Erasme, 21 000 Dijon, France IUT-Dijon, 7 Blvd Docteur Petitjean, BP 17867, 21078 Dijon Cedex, France Chapter 4 Dr Christopher H. Bell,     Food and Environment Research Agency, Sand Hutton, York YO41 1LZ, UK. E-mail address: [e-mail] Chapter 5 Professor Niall W.G. Young* [e-mail] Danisco A/S, Multiple Food Applications, Edwin Rahrs Vej 38, 8220 Brabrand, Denmark University of Chester, Environmental Quality and Food Safety Research Unit, Department of Biological Sciences, Parkgate Road, Chester CH1 4BJ, UK Geoffrey R. O’Sullivan,     Danisco A/S, Multiple Food Applications, Edwin Rahrs Vej 38, 8220 Brabrand, Denmark. E-mail address: [e-mail] Chapter 6 Martyn Brown,     MHB Consulting, 41 College Road, The Historic Dockyard, Chatham ME4 4JS, UK. E-mail address: [e-mail] Chapter 7 Professor Gordon L. Robertson,     University of Queensland and Food Packaging Environment, 6066 Lugano Drive, Hope Island, QLD 4212, Australia. E-mail address: [e-mail] Chapter 8 Dr Judith Evans,     London South Bank University, Churchill Building, Langford, Bristol BS40 5DU, UK. E-mail address: [e-mail] Chapter 9 Dr Petros S. Taoukis,     National Technical University of Athens, School of Chemical Engineering, Division IV – Product and Process Development, Laboratory of Food Chemistry and Technology, Iroon Polytechniou 5, 15780 Athens, Greece. E-mail address: [e-mail] Chapter 10 Dr Dominic Man,     London South Bank University, London. E-mail address: [e-mail] Chapter 11 Dr David Kilcast,     Consultant in Food and Beverage Sensory Quality & Leatherhead Food International. E-mail address: [e-mail] Chapter 13 Alejandro Amézquita*, Denis Kan-King-Yu and Yvan Le Marc,     Safety & Environmental Assurance Centre, Unilever R&D Colworth, Sharnbrook MK44 1LQ, UK. E-mail address: [e-mail] Chapter 14 Dr Maria J. Sousa Gallagher*, DrPramod V. Mahajan and DrZhengyong Yan,     Department of Process & Chemical Engineering, College of Science, Engineering and Food Science, University College Cork, UCC, College Road, Cork, Ireland. E-mail address: [e-mail] Chapter 15 Professor Shimon Mizrahi,     Technion-Israel Institute of Technology, Israel. E-mail address: [e-mail] Chapter 16 Dr Evangelia Komitopoulou,     Leatherhead Food Research, Randalls Road, Leatherhead KT22 7RY, UK. E-mail address: [e-mail] Chapter 17 Professor Graham G. Stewart* and ProfessorFergus G. Priest,     International Centre for Brewing and Distilling, Heriot-Watt University, Riccarton, Edinburgh EH14 4AS, UK. E-mail address: [e-mail] Chapter 18 Dr Ronald S. Jackson,     Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, 500 Glenridge Avenue, St Catharines, Ontario, Canada L2S 3A1. E-mail address: [e-mail] Chapter 19 Dr Philip Ashurst,     Ashurst and Associates, Reachfar, Middleton-on-the-Hill, Ludlow SY8 4BD, UK. E-mail address: [e-mail] Chapter 20 Lauren L. Rogers,     Consultant, 17 Alma Street, Leek ST13 8EH, UK. E-mail address: [e-mail] Chapter 21 Lara Manzocco*, Sonia Calligaris and Maria Cristina Nicoli,     Department of Food Science, University of Udine, via Sondrio 2a, 33100 Udine, Italy. E-mail address: [e-mail] Chapter 22 Dr Maria J. Sousa Gallagher* and DrPramod V. Mahajan,     Department of Process & Chemical Engineering, College of Science, Engineering and Food Science, University College Cork, UCC, College Road, Cork, Ireland. E-mail address: [e-mail] Chapter 23 Dr Stanley P. Cauvain* and DrLinda S. Young [e-mail],     BakeTran, 97 Guinions Road, High Wycombe HP13 7NU, UK. E-mail address: [e-mail] Chapter 24 Geoff Talbot,     The Fat Consultant, Suite 250, St Loyes House, 20 St Loyes Street, Bedford MK40 1ZL, UK. E-mail address: [e-mail] Chapter 25 Persis Subramaniam,     Leatherhead Food Research, Randalls Road, Leatherhead KT22 7RY. E-mail address: [e-mail] Chapter 26 Dr Rachel Burch,     Leatherhead Food Research, Randalls Road, Leatherhead KT22 7RY, UK. E-mail address: [e-mail] Chapter 27 Professor David Donald Muir,     Consultant, 26 Pennyvenie Way, Girdle Toll, Irvine KA11 1QQ, UK. E-mail address: [e-mail] Chapter 28 Fidel Toldrá*,     Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna...