The shelf life of foods: An overview

Tanoj K. Singh; Keith R. Cadwallader

doi:10.1021/bk-2003-0836.ch001

The shelf life of foods: An overview

Tanoj K. Singh, Keith R. Cadwallader

Food Science and Human Nutrition

Research output: Contribution to journal › Review article › peer-review

Abstract

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 language	English (US)
Pages (from-to)	2-21
Number of pages	20
Journal	ACS Symposium Series
Volume	836
DOIs	https://doi.org/10.1021/bk-2003-0836.ch001
State	Published - 2002

ASJC Scopus subject areas

General Chemistry
General Chemical Engineering

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10.1021/bk-2003-0836.ch001

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The shelf life of foods: An overview

Abstract

ASJC Scopus subject areas

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