Index page for: The Stability and Shelf-life of Food

Table of Contents Definition of Basic Principles of Shelf-LifeModelling Shelf-Life Glass Transition Temperature and Microbial StabilitySensory and Texture Evaluation MethodsSensory and Texture Evaluation Methods for Shelf-Life TestingAccelerated Shelf-Life TestsAdvanced Instrumental MethodsPredicting Packaging to Improve Shelf-LifeSpecific Foods: Dairy Products, Sous-Vide Products, Confectionery, Sauces and Dressings, Fruits and Vegetables, Baked Products, Fats and Oils