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Shelf life assessment of food / edited by Maria Cristina Nicoli [Texto impreso]

Contributor(s): Nicoli, Maria CristinaOriginal language: English Series: ( Food preservation technology series)Publisher: Boca Raton, FL : RC Press, cop. 2012Description: xiii, 302 p. : il., gráf. ; 25 cmISBN: 978-1-138-19934-7Subject(s): Alimentos -- Conservación
Contents:
1. An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects; 2. The Shelf Life Assessment Process ; 3. The Acceptability Limit ; 4. Critical Indicators in Shelf Life Assessmentn; 5. Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators ; 6. Modeling Shelf Life Using Microbial Indicators ; 7. Modeling Shelf Life Using Survival Analysis Methodologies ; 8. Packaging–Food Interactions in Shelf Life Modeling ; Case Studies.
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Libro Libro Biblioteca Universidad Europea del Atlántico
Fondo General
No ficción 664 SHE Available 3623

Envasado y Vida Útil de los Alimentos Comerciales


Bibliografía al final de cada capítulo

1. An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects;
2. The Shelf Life Assessment Process ;
3. The Acceptability Limit ;
4. Critical Indicators in Shelf Life Assessmentn;
5. Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators ;
6. Modeling Shelf Life Using Microbial Indicators ;
7. Modeling Shelf Life Using Survival Analysis Methodologies ;
8. Packaging–Food Interactions in Shelf Life Modeling ;
Case Studies.

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