Research and Markets Understanding and Measuring the ShelfLife of Food



Research and Markets (http://www.researchandmarkets.com/reports/c20272) has announced the addition of Understanding and Measuring the Shelf-Life of Food to their offering.

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.

'Understanding and Measuring the Shelf-life of Food' 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. The second part of the book addresses the best ways of measuring the shelf-life of foods, with chapters on modelling food spoilage, measuring and modelling glass transition, detecting spoilage yeasts, measuring lipid oxidation, the design and validation of shelf-life tests and the use of accelerated shelf-life tests.

'Understanding and Measuring the Shelf-life of Food' reviews the key factors in determining shelf-life and how they can be measured. It examines the importance of the shelf-life of a product in determining its quality and profitability and brings together the leading international experts in the field.

For more information visit http://www.researchandmarkets.com/reports/c20272

Laura Wood
Senior Manager
Research and Markets
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Research and Markets Understanding and Measuring the ShelfLife of Food