The shelf life of foods: An overview

Tanoj K. Singh, Keith R. Cadwallader

Research output: Contribution to journalReview articlepeer-review


This chapter presents an overview on the factors affecting deterioration of foods and approaches used in shelf life testing. It further outlines the need for characterization of the various mechanisms of bio-/chemical and microbial deterioration of each type or group of foods, so that improved methods of testing may be developed, and longer shelf lives can be achieved.

Original languageEnglish (US)
Pages (from-to)2-21
Number of pages20
JournalACS Symposium Series
StatePublished - 2002

ASJC Scopus subject areas

  • General Chemistry
  • General Chemical Engineering


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