Food and Beverage Stability and Shelf Life by David Kilcast )

Food and Beverage Stability and Shelf Life by David Kilcast )

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.

Dr David Kilcast is a consultant in Sensory Quality. Persis Subramaniam works at Leatherhead Food Research Association, one of the world's leading international research, information and training centres for the food and drinks industry.

SKU	Unavailable
ISBN 13	9780081016831
ISBN 10	0081016832
Title	Food and Beverage Stability and Shelf Life
Author	David Kilcast )
Series	Woodhead Publishing Series In Food Science Technology And Nutrition
Condition	Unavailable
Binding Type	Paperback
Publisher	Woodhead Publishing
Year published	2016-08-19
Number of pages	864
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.