Shelf Life Evaluation of Foods / Edition 2

by C.M.D. Man, Adrian A. Jones

Overview

The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.

Product Details

ISBN-13:	9780834217829
Publisher:	Springer US
Publication date:	07/31/2000
Edition description:	2nd ed. 2000
Pages:	272
Product dimensions:	7.01(w) x 10.00(h) x 0.03(d)

Table of Contents

The Principles. Scientific Principles of Shelf Life Evaluation. The Methodology of Shelf Life Determination. The Principles and Practice of Shelf Life Prediction for Microorganisms. Packaging and Food Quality. The Hazard Analysis Critical Control Point (HACCP) System. Preservation Technology and Shelf Life. THE PRACTICE. Chilled Yogurt and Other Dairy Desserts. Fresh and Lightly Preserved Seafood. Ambient Packaged Cakes. Potato Crisps and Savory Snacks. Chocolate Confectionery. Ready-To-Eat Breakfast Cereals. The Storage of Thermally Processed Foods in Containers Other Than Cans. Ambient-Stable Sauces and Pickles. Frozen Foods. Minimally Processed, Ready-To-Eat and Ambient-Stable Meat Products

Editorial Reviews

"Shelf Life Evaluation of Foods is a welcome addition to my bookshelf. It provides a good working definition of shelf-life, indicates that shelf-life relates to both safety and quality but it is primarily about quality and consumer acceptance, and gives a perspective on the interrelationship of shelf-life and expiration dates."

- Robert L. Shewfelt, Journal of Food Processing and Preservation, Volume 25 issue 2

From the Publisher

Containing chapters retained and updated from the first edition, as well as some substantially revised and four completely new ones, this volume provides a thorough reference to the shelf-life evaluation of foods. The first six chapters address basic principles, including scientific principles of shelf-life evaluation; methodology; microorganism prediction; packaging and food quality; hazard analysis critical control point (HACCP) system; and preservation technology and shelf life. The second part, consisting of ten chapters, focuses on particular foods, including fresh and lightly preserved seafood; ambient packaged cakes; chocolate confectionery; ready-to-eat breakfast cereals; ambient-stable sauces and pickles; and minimally- processed, ready-to-eat, and ambient-stable meat products. Contributors consist of industry and academic scientists, primarily from the UK. Includes numerous relevant charts and diagrams. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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