TY - BOOK ID - 8815488 TI - Understanding and measuring the shelf-life of food PY - 2004 SN - 1855737329 9786610373062 1280373067 185573902X 9781855739024 9781855737327 9780849325564 0849325560 9781280373060 PB - Boca Raton Cambridge CRC Press Woodhead Pub. DB - UniCat KW - Voedselveiligheid KW - Voedingsmiddelen : houdbaarheid KW - 664.75 KW - Food spoilage KW - Food KW - Date marking of food KW - Food dating KW - Freshness dating of food KW - Open code dating of food KW - Open dating of food KW - Open shelf-life dating of food KW - Pull dates of food KW - Shelf-life dating of food KW - Spoilage of food KW - Food adulteration and inspection KW - Shelf-life dating KW - Labeling KW - Microbiology KW - Preservation KW - Aliments -- Datage. KW - Food -- Shelf-life dating. KW - Food spoilage. KW - Storage. KW - Shelf-life dating. UR - https://www.unicat.be/uniCat?func=search&query=sysid:8815488 AB - 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 one examines the factors affecting shelf-life 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 two addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass tr ER -