Shelf life assessment of food / edited by Maria Cristina Nicoli [Texto impreso]
Original 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 -- ConservaciónItem type | Current location | Collection | Call number | Status | Date due | Barcode | Course reserves |
---|---|---|---|---|---|---|---|
Libro | Biblioteca Universidad Europea del Atlántico Fondo General | No ficción | 664 SHE | Available | 3623 |
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.