Food and Beverage Stability and Shelf Life

<p>Contributor contact details</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Preface</p> <p>Part I: Deteriorative processes and factors influencing shelf life</p> <p>Chapter 1: Microbiological spoilage of foods and beverages</p> <p>Abstract:</p> <p>1.1 Introduction</p> <p>1.2 Spoilage of foods and beverages; a microbiological approach: microbes vs indigenous enzymes</p> <p>1.3 Factors affecting the rate of microbiological spoilage of foods and beverages</p> <p>1.4 Evaluating, monitoring and measuring microbiological spoilage of foods and beverages</p> <p>1.5 Predicting microbiological spoilage of foods and beverages</p> <p>1.6 Preventing microbiological spoilage of foods and beverages</p> <p>1.7 Future trends</p> <p>Chapter 2: Chemical deterioration and physical instability of foods and beverages</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 Chemical deterioration and physical instability of foods and beverages</p> <p>2.3 Factors affecting the rate of quality loss due to chemical deterioration and physical instability</p> <p>2.4 Measuring chemical deterioration and physical instability of foods and beverages</p> <p>2.5 Predicting and monitoring chemical deterioration and physical instability of foods and beverages</p> <p>2.6 Preventing chemical deterioration and physical instability of foods and beverages</p> <p>2.7 Future trends</p> <p>Chapter 3: Moisture loss, gain and migration in foods</p> <p>Abstract:</p> <p>3.1 Introduction: moisture loss, gain and migration in foods and quality deterioration</p> <p>3.2 Mechanism of the moisture transfers in food products</p> <p>3.3 Measuring, monitoring and predicting moisture loss, gain and migrations</p> <p>3.4 Moisture loss, gain and migration related to the shelf life</p> <p>3.5 Conditions for moisture migration and foods affected by moisture transfer</p> <p>Chapter 4: Insect and mite penetration and contamination of packaged foods</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Insects and mites contaminating stored food products</p> <p>4.3 Combating critical points in the food chain</p> <p>4.4 Future trends</p> <p>Chapter 5: The influence of ingredients on product stability and shelf life</p> <p>Abstract:</p> <p>5.1 Introduction to shelf life</p> <p>5.2 Methods of shelf life extension</p> <p>5.3 Movement of moisture in food systems</p> <p>5.4 Food spoilage due to water activity</p> <p>5.5 Edible moisture barriers</p> <p>5.6 Molecular mobility</p> <p>5.7 Preservation of foods by freezing</p> <p>5.8 Sweetener ingredients as humectants or cryoprotectants</p> <p>5.9 Ingredients for shelf life extension</p> <p>5.10 Future trends</p> <p>5.12 Appendix</p> <p>Chapter 6: Processing and food and beverage shelf life</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Main quality change factors and their interaction with processing</p> <p>6.3 Shelf life and stability</p> <p>6.4 Product and process design</p> <p>6.5 Processing</p> <p>6.6 Unit operations</p> <p>6.7 Production of low and intermediate moisture foods</p> <p>6.8 Thermal processing</p> <p>6.9 Filling and packaging</p> <p>6.10 Novel processes</p> <p>6.11 Hygiene</p> <p>6.12 Future trends</p> <p>Chapter 7: Packaging and food and beverage shelf life</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 Role of packaging in extending food and beverage shelf life</p> <p>7.3 Major packaging materials</p> <p>7.4 Key package properties related to shelf life</p> <p>7.5 Predicting shelf life of packaged foods and beverages</p> <p>7.6 Packaging migrants and food and beverage shelf life</p> <p>7.7 Future trends</p> <p>Chapter 8: Effects of food and beverage storage, distribution, display and consumer handling on shelf life</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 Overview of the cold chain</p> <p>8.3 Storage life</p> <p>8.4 Sectors of the cold chain and their influence on food quality and safety</p> <p>8.5 Future trends</p> <p>Chapter 9: Smart packaging for monitoring and managing food and beverage shelf life</p> <p>Abstract:</p> <p>9.1 Introduction: smart packaging – time-temperature integrators (TTIs)</p> <p>9.2 Principles of the application of time-temperature integrators (TTIs) for shelf life monitoring</p> <p>9.3 Requirements and selection of time-temperature integrators (TTIs) for food and beverage products</p> <p>9.4 Use of time-temperature integrators (TTIs) for shelf life management and optimization in the cold chain – case study</p> <p>9.5 Future trends</p> <p>9.6 Acknowledgements</p> <p>Part II: Methods for shelf life and stability evaluation</p> <p>Chapter 10: Food storage trials: an introduction</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 Food deterioration and spoilage</p> <p>10.3 Storage trials</p> <p>10.4 Future trends</p> <p>Chapter 11: Sensory evaluation methods for food shelf life assessment</p> <p>Abstract:</p> <p>11.1 Introduction</p> <p>11.2 Principles of sensory evaluation</p> <p>11.3 Basic requirements for sensory analysis</p> <p>11.4 Discrimination tests</p> <p>11.5 Quantitative descriptive tests</p> <p>11.6 Consumer acceptability testing</p> <p>11.7 Operation of sensory shelf life tests</p> <p>11.8 Design of sensory shelf life tests</p> <p>11.9 Interpretation of sensory shelf life data</p> <p>11.10 Instrumental methods</p> <p>11.11 Standardisation in sensory shelf life testing</p> <p>11.12 Future trends</p> <p>11.15 Appendix</p> <p>Chapter 12: Advances in instrumental methods to determine food quality deterioration</p> <p>Abstract:</p> <p>12.1 Introduction</p> <p>12.2 Assessing food appearance</p> <p>12.3 Measurement of relative humidity (RH), moisture, and water activity (aw)</p> <p>12.4 Texture evaluation</p> <p>12.5 Evaluation of rheological properties of liquid and semi-solid foods</p> <p>12.6 Assessing lipid oxidation</p> <p>12.7 Electronic nose</p> <p>12.8 Electronic tongue</p> <p>12.9 Infrared (IR) spectroscopy</p> <p>12.10 Microbiological testing</p> <p>12.11 Future trends</p> <p>Chapter 13: Modelling microbiological shelf life of foods and beverages</p> <p>Abstract:</p> <p>13.1 Introduction</p> <p>13.2 Classification of predictive models by microbial response</p> <p>13.3 Development of predictive models for microbiological safety and stability</p> <p>13.4 Modelling approaches, applications and opportunities for shelf life prediction</p> <p>13.5 Usage considerations and access to predictive microbiology electronic resources</p> <p>13.6 Future trends</p> <p>13.7 Acknowledgements</p> <p>Chapter 14: Modelling chemical and physical deterioration of foods and beverages</p> <p>Abstract:</p> <p>14.1 Introduction</p> <p>14.2 Factors influencing shelf life</p> <p>14.3 Development of mathematical models</p> <p>14.4 Predictive mathematical models</p> <p>14.5 Future trends</p> <p>Chapter 15: Accelerated shelf life testing of foods</p> <p>Abstract:</p> <p>15.1 Introduction</p> <p>15.2 Basic principles</p> <p>15.3 Initial rate approach</p> <p>15.4 Kinetic model approach</p> <p>15.5 Single accelerating factor</p> <p>15.6 Glass transition models</p> <p>15.7 Multiple accelerating factors</p> <p>15.8 Dynamic methods</p> <p>15.9 The ‘no model’ approach</p> <p>15.10 Combination of approaches</p> <p>15.11 Problems in accelerated shelf life tests</p> <p>15.12 Future trends</p> <p>Chapter 16: Microbiological challenge testing of foods</p> <p>Abstract:</p> <p>16.1 Introduction: role of challenge testing in shelf life evaluation</p> <p>16.2 Basic principles</p> <p>16.3 Challenge testing limitations</p> <p>16.4 Challenge testing and the use of mathematical models</p> <p>16.5 Future trends</p> <p>Part III: The stability and shelf life of particular products</p> <p>Chapter 17: Beer shelf life and stability</p> <p>Abstract:</p> <p>17.1 Introduction</p> <p>17.2 Biological instability</p> <p>17.3 Physical instability</p> <p>17.4 Flavour stability</p> <p>17.5 Foam stability</p> <p>17.6 Gushing</p> <p>17.7 Light stability</p> <p>17.8 Conclusions</p> <p>Chapter 18: Shelf life of wine</p> <p>Abstract:</p> <p>18.1 Introduction</p> <p>18.2 Factors affecting wine stability and shelf life</p> <p>18.3 Changes during the shelf life of wine</p> <p>18.4 Evaluating wine shelf life</p> <p>18.5 Preventing wine quality deterioration at or post-bottling</p> <p>18.6 Sensory significance of shelf life changes</p> <p>18.7 Future trends</p> <p>Chapter 19: The stability and shelf life of fruit juices and soft drinks</p> <p>Abstract:</p> <p>19.1 Introduction</p> <p>19.2 Factors influencing the stability of fruit juices and soft drinks</p> <p>19.3 Ensuring product stability and extending shelf life</p> <p>19.4 Shelf life determination</p> <p>19.5 Future trends</p> <p>Chapter 20: Practical uses of sensory evaluation for the assessment of soft drink shelf life</p> <p>Abstract:</p> <p>20.1 Introduction</p> <p>20.2 Using a risk-based approach to shelf life for soft drinks</p> <p>20.3 Estimating shelf life</p> <p>20.4 Determining shelf life</p> <p>20.5 Monitoring shelf life</p> <p>20.6 Considerations before developing the shelf life plan</p> <p>20.7 Developing the sensory plan</p> <p>20.8 Case studies</p> <p>20.9 Future trends</p> <p>Chapter 21: The stability and shelf life of coffee products</p> <p>Abstract:</p> <p>21.1 Introduction</p> <p>21.2 Main critical events affecting the stability and shelf life of coffee products</p> <p>21.3 Ensuring stability and extending the shelf life of coffee</p> <p>21.4 Evaluating the shelf life of coffee</p> <p>21.5 Future trends</p> <p>Chapter 22: The stability and shelf life of fruit and vegetables</p> <p>Abstract:</p> <p>22.1 Introduction</p> <p>22.2 Stability and shelf life of fruit and vegetables</p> <p>22.3 Extending the shelf life of fruit and vegetables</p> <p>22.4 Controlled and modified atmosphere packaging for longer shelf life</p> <p>22.5 Future trends</p> <p>Chapter 23: The stability and shelf life of bread and other bakery products</p> <p>Abstract:</p> <p>23.1 Introduction</p> <p>23.2 A brief overview of the manufacture of bakery products</p> <p>23.3 The key ‘fresh’ characteristics of bakery products</p> <p>23.4 Factors affecting the stability of bread and other bakery products</p> <p>23.5 Evaluating the shelf life of bread and other bakery products</p> <p>23.6 Ensuring stability and extending the shelf life of bread and other bakery products</p> <p>23.7 Future trends</p> <p>Chapter 24: The stability and shelf life of fats and oils</p> <p>Abstract:</p> <p>24.1 Introduction</p> <p>24.2 Mechanisms of oxidation and hydrolysis in fats and oils</p> <p>24.3 Factors affecting the stability and shelf life of fats and oils</p> <p>24.4 Evaluating the shelf life of fats and oils</p> <p>24.5 Ensuring stability and extending the shelf life of fats and oils</p> <p>24.6 Future trends</p> <p>Chapter 25: The stability and shelf life of confectionery products</p> <p>Abstract:</p> <p>25.1 Introduction</p> <p>25.2 Factors affecting shelf life</p> <p>25.3 Chocolate and chocolate products</p> <p>25.4 Sugar glass</p> <p>25.5 Toffee</p> <p>25.6 Gums and jellies</p> <p>25.7 Aerated confectionery</p> <p>Chapter 26: The stability and shelf life of vitamin-fortified foods</p> <p>Abstract:</p> <p>26.1 Introduction</p> <p>26.2 Factors affecting the stability and shelf life of vitamin-fortified foods</p> <p>26.3 Ensuring stability and extending the shelf life of vitamin-fortified foods</p> <p>26.4 Evaluating the shelf life of vitamin-fortified foods</p> <p>26.5 Future trends</p> <p>Chapter 27: The stability and shelf life of milk and milk products</p> <p>Abstract:</p> <p>27.1 Introduction</p> <p>27.2 Chemical composition and principal reactions of milk</p> <p>27.3 Bacteria in milk and related enzyme activity</p> <p>27.4 Raw milk enzymes</p> <p>27.5 Control of the quality of short shelf life products</p> <p>27.6 Factors influencing the stability of long shelf life products</p> <p>27.7 Control of the stability of long life milk products</p> <p>27.8 Conclusions</p> <p>27.9 Dedication</p> <p>Chapter 28: The stability and shelf life of seafood</p> <p>Abstract:</p> <p>28.1 Introduction</p> <p>28.2 Factors affecting the stability and shelf life of seafood</p> <p>28.3 Microorganisms involved in seafood spoilage</p> <p>28.4 Evaluation of the shelf life of seafood</p> <p>28.5 Future trends</p> <p>Chapter 29: The stability and shelf life of meat and poultry</p> <p>Abstract:</p> <p>29.1 Introduction</p> <p>29.2 Factors affecting the stability and shelf life of meat and poultry</p> <p>29.3 Evaluating the shelf life of meat and poultry</p> <p>29.4 Ensuring stability and extending the shelf life of meat and poultry</p> <p>29.5 Future trends</p> <p>Index</p>