Food and Beverage Stability and Shelf Life

Edited by David Kilcast and Persis Subramaniam

​NEW!

Item No: 67013

©2011; 6" x 9" hardcover; 864 pages; 8 pounds



$329.00 Price
$296.10 Member Price



​Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the marketplace, 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 modeling. 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 focusing 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
  • reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood
Deteriorative Processes and Factors Influencing Shelf Life
Microbiological spoilage of foods and beverages
Chemical deterioration and physical instability of foods and beverages
Moisture loss, gain and migration in foods
Insect and mite penetration and contamination of packaged foods
The influence of ingredients on product stability and shelf life
Multiple food applications
Processing and food and beverage shelf life
Packaging and food and beverage shelf life
Effects of food & beverage storage, distribution, display & consumer handling on shelf life
Smart packaging for monitoring and managing food and beverage shelf life

Methods for Shelf Life And Stability Evaluation
Food storage trials: an introduction
Sensory evaluation methods for food shelf life assessment
Advances in instrumental methods to determine food quality deterioration
Modeling microbial shelf life of foods and beverages
Modeling chemical and physical deterioration of foods and beverages
Accelerated shelf life testing of foods

The Stability and Shelf Life Of Particular Products
Beer shelf life and stability
The stability and shelf life of fruit juices and soft drinks
Practical uses of sensory evaluation for the assessment of soft drink shelf life
The stability and shelf life of coffee products
The stability and shelf life of fruit and vegetables
The stability and shelf life of bread and other bakery products
The stability and shelf life of fats and oils
The stability and shelf life of confectionery products
The stability and shelf life of vitamin-fortified foods
The stability and shelf life of milk and milk products
The stability and shelf life of seafood
The stability and shelf life of meat and poultry

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