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 | |
| State | Published - 2002 |
ASJC Scopus subject areas
- General Chemistry
- General Chemical Engineering
Fingerprint
Dive into the research topics of 'The shelf life of foods: An overview'. Together they form a unique fingerprint.Research output
- 1 Book
-
Freshness and Shelf Life of Foods
Cadwallader, K. R. (Editor) & Weenen, H. (Editor), Oct 10 2002, American Chemical Society. (ACS Symposium Series; vol. 836)Research output: Book/Report/Conference proceeding › Book
Cite this
- APA
- Standard
- Harvard
- Vancouver
- Author
- BIBTEX
- RIS