Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Defining the process through a series of sequential steps, the book assists and supports researchers and food industry operators in planning a shelf life study that best suits their needs.
Offering an integrated view of the present status of shelf life assessment, the book covers:
The book concludes with a series of case studies involving fresh-cut apple slices, fruit juices, frozen pasta, cheese breadsticks, coffee, frozen shrimp, and fruit-based noncarbonated soft drinks. Each case study begins with a brief presentation of the product and the problem most relevant to the product’s shelf life. The studies first define acceptability limits and identify the indicators of quality loss. Next, the book examines expiration time assessment by instrumental or sensory tools.
Providing researchers and food industry operators with up-to-date data and procedures, this volume surveys the most critical factors and methods for obtaining accurate and reliable shelf life dating.
An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects; Maria Cristina Nicoli
The Shelf Life Assessment Process; Maria Cristina Nicoli
The Acceptability Limit; Lara Manzocco
Critical Indicators in Shelf Life Assessment; Sonia Calligaris and Lara Manzocco
Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators; Sonia Calligaris, Lara Manzocco, and Corrado Lagazio
Modeling Shelf Life Using Microbial Indicators; Judith Kreyenschmidt and Rolf Ibald
Modeling Shelf Life Using Survival Analysis Methodologies; Lorena Garitta and Guillermo Hough
Packaging–Food Interactions in Shelf Life Modeling; Luciano Piergiovanni and Sara Limbo
Case Studies; Monica Anese, Rosalba Lanciotti, Fausto Gardini, and Corrado Lagazio
Maria Cristina Nicoli’s research activity chiefly focuses on chemical and physical factors affecting food functionality and stability. The main topics are the effect of processing on the antioxidant properties of plant derived foods, antioxidant properties of Maillard reaction products, the effect of physical state on food stability and the development of food shelf life predictive models.
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