The Stability and Shelf Life of Food
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Author Description
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Menrva's Summary
THE THESIS
The Stability and Shelf Life of Food investigates the complex factors influencing how long food products remain safe and palatable.
THE SCOPE MAP
- Detailed examination of chemical, physical, and microbiological degradation pathways.
- Analysis of processing methods and their impact on food stability.
- Discussion of packaging technologies and their role in extending shelf life.
- Exploration of sensory evaluation and objective methods for assessing food quality over time.
- Case studies on various food categories, including dairy, meat, and processed foods.
- Insights into regulatory considerations and labeling requirements for shelf-life claims.
THE AUTHORITY PERSPECTIVE
This book is recognized as a comprehensive technical reference for professionals in the food industry and academia. Its detailed exploration of food degradation mechanisms and preservation techniques makes it a valuable resource for understanding the science behind product longevity. The work is structured to provide both foundational knowledge and specific applications for food scientists, technologists, and researchers.
Page Count:
340
Publication Date:
2000-01-01
ISBN-10:
0849308577
ISBN-13:
9780849308574
Science
Non-Fiction
Chemistry
Food Science
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