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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

Voedselveiligheid --- Voedingsmiddelen : houdbaarheid --- 664.75 --- Food spoilage --- Food --- Date marking of food --- Food dating --- Freshness dating of food --- Open code dating of food --- Open dating of food --- Open shelf-life dating of food --- Pull dates of food --- Shelf-life dating of food --- Spoilage of food --- Food adulteration and inspection --- Shelf-life dating --- Labeling --- Microbiology --- Preservation --- Aliments -- Datage. --- Food -- Shelf-life dating. --- Food spoilage.