Shelf life
By: Dominic Man
Contributors: Wiley online library
Series: Food industry briefing series
Publisher: Blackwell Science
Published: 2002
Place of publication: Oxford; Malden, MA
Language: eng
Format: [electronic resource] /
ISBN-13: 9780470995068
Subjects: Food; Shelf-life dating; Vida-de-prateleira; Storage; Conservação de alimentos
Notes: Includes bibliographical references (p. 101-109) and index.

Electronic reproduction. Hoboken, N.J. : Wiley InterScience, 2007. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on Dec. 20, 2007). Access may be restricted to users at subscribing institutions.
Table of contents: title: Introduction to Shelf Life of Foods; title: Frequently Asked Questions; title: What is shelf life?; title: Why are food safety and shelf life related?; title: Who should be interested in shelf life of foods?; title: Who is responsible for determining shelf life?; title: Is it illegal to give a wrong shelf life to a food product?; title: How long a shelf life should my product have?; title: What is accelerated shelf life determination?; title: What are the resources required for determining shelf life?; title: How is the end of shelf life normally decided?; title: How do we ensure that the shelf lives established for our products are accurate and reproducible?; title: Can computer models help in shelf life determination?; title: What is challenge testing?; title: Can the shelf life of my product be extended?; title: How are storage tests and trials set up for determining shelf life?; title: Objective of the storage trial; title: Storage conditions; title: Samples for storage trials; title: Sampling schedule; title: Shelf life tests; title: The Ways Food Deteriorates and Spoils; title: ^; title: Mechanisms of food deterioration and spoilage; title: Moisture and/or water vapour transfer; title: Physical transfer of substances other than moisture and/or water vapour; title: Chemical and/or biochemical changes; title: Light-induced changes; title: Microbiological changes; title: Factors influencing the shelf life of foods; title: Intrinsic factors; title: Extrinsic factors; title: Interaction between intrinsic and extrinsic factors; title: Consumer handling and use; title: Commercial considerations; title: Determining Shelf Life in Practice; title: Short shelf life products; title: The product; title: The process; title: Food safety; title: Mechanism(s) of shelf life deterioration; title: Shelf life determination; title: storage trial; title: Predicting shelf life; title: Assurance of assigned shelf life-the HACCP approach; title: Medium shelf life products; title: The product; title: The process; title: Food safety; title: Mechanism(s) of shelf life deterioration; title: Shelf life determination; title: storage trials; title: Assurance of assigned shelf life; title: the HACCP approach; title: Long shelf life products; title: ^; title: ^^; title: The product; title: The process; title: Food safety; title: Mechanism(s) of shelf life deterioration; title: Shelf life determination; title: storage trials; title: Assurance of assigned shelf life; title: the HACCP approach.; title: ^^