2004•Unpublished venueRequires access

Understanding and Measuring the Shelf-Life of Food

R. Steele

Abstract

Part 1 Factors affecting shelf-life and spoilage: The major types of food spoilage: an overview Shelf-life and moisture management Temperature and food stability: analysis and control Genetic and physiological factors affecting colour and firmness Spoilage yeasts Factors affecting the Maillard reaction Factors affecting lipid oxidation Lipolysis in lipid oxidation. Part 2 Measuring shelf-life and spoilage: Ways of measuring shelf-life and spoilage Verification and validation of food spoilage models Measuring and modelling the glass transition temperature Detecting spoilage yeasts Measuring lipid oxidation Accelerated shelf-life tests Shelf-life testing Lipid oxidation and the shelf-life of muscle foods.

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Key concepts: Shelf life, Environmental science, Oceanography, Geology, Food science, Biology