Promotional Information

A new edition of a highly successful book covering the stability and shelf-life of foods and beverages with a focus on processes, evaluation and product specific deterioration

Table of Contents

Part One: Deteriorative processes and factors influencing shelf life
1. Microbiological spoilage of foods and beverages
2. Chemical deterioration and physical instability of foods and beverages
3. Packaging and food and beverage shelf life
4. Effects of food and beverage storage, distribution, display and consumer handling on shelf life
5. Smart packaging for monitoring and managing food and beverage shelf life

Part Two: Methods for shelf life and stability evaluation
6. Food storage trials: an introduction
7. Sensory evaluation methods for food shelf life assessment
8. Advances in instrumental methods to determine food quality deterioration
9. Modelling microbiological shelf life of foods and beverages

Part Three: The stability and shelf life of particular products
10. Beer shelf life and stability
11. Shelf life of wine
12. The stability and shelf life of fruit juices and soft drinks
13. The stability and shelf life of coffee products
14. The stability and shelf life of fruit and vegetables
15. The stability and shelf life of bread and other bakery products
16. The stability and shelf life of fats and oils
17. The stability and shelf life of seafood
18. The stability and shelf life of meat and poultry

About the Author

Persis Subramaniam works at Leatherhead Food Research Association, one of the world's leading international research, information and training centres for the food and drinks industry. Peter graduated with a degree in Agricultural Science from the University of Leeds, and a PhD in Plant Pathology from the University of Hull. He started his career at the Natural Resources Institute, working with stakeholders in international development, focusing on food mycology, food safety and training. He has worked on food processing and food security projects in Europe, Central and South America, Africa and South East Asia. At Leatherhead Food Research, Peter works in the Food Safety and Product Integrity Department, where he develops and coordinates the food safety training portfolio. He also provides specialist advice in HACCP and mycology, and undertakes troubleshooting audits and investigations for clients.