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001			ocn899738566
005			20250919141838.0
006			m o d
007			cr |||||||||||
008			150107s2015 nju ob 001 0 eng
010			_a 2015000635
020			_a9781118346259 _q(epub)
020			_a1118346254 _q(epub)
020			_a9781118346242 _q(pdf)
020			_a1118346246 _q(pdf)
020			_a9781118346235
020			_a1118346238
028	0	1	_aEB00612159 _bRecorded Books
029	1		_aCHBIS _b010442431
029	1		_aCHVBK _b334089417
029	1		_aDEBBG _bBV042991470
029	1		_aDEBSZ _b453343422
029	1		_aNLGGC _b394194454
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029	1		_aAU@ _b000053996726
029	1		_aDEBBG _bBV043619874
029	1		_aDEBBG _bBV043397426
035			_a(OCoLC)899738566 _z(OCoLC)911200652
040			_aDLC _beng _erda _epn _cDLC _dDG1 _dOCLCF _dIDEBK _dNST _dCDX _dCOO _dOCLCO _dRECBK _dYDXCP _dEBLCP _dDEBSZ _dOCLCQ _dDEBBG
042			_apcc
049			_aMAIN
050	0	0	_aTP373.3
072		7	_aCKB _x000000 _2bisacsh
082	0	0	_a641.4/8 _223
100	1		_aMan, C. M. Dominic.
245	1	0	_aShelf life / _cC.M. Dominic Man.
250			_aSecond edition.
264		1	_aHoboken, NJ : _bWiley-Blackwell, _c2015.
300			_a1 online resource.
336			_atext _2rdacontent
337			_acomputer _2rdamedia
338			_aonline resource _2rdacarrier
504			_aIncludes bibliographical references and index.
520			_a'Encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a manager's chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settings'-- _cProvided by publisher.
505	8		_aMachine generated contents note: Preface to the Second Edition Preface to the First Edition Section 1 Introduction to Shelf Life of Foods -- Frequently Asked Questions 1.1 What is shelf life? 1.2 Why are food safety and shelf life related? 1.3 Who should be interested in shelf life of foods? 1.4 Who is responsible for determining shelf life? 1.5 Is it illegal to give a wrong shelf life to a food product? 1.6 How long a shelf life should my product have? 1.7 What is accelerated shelf life testing? 1.8 What are the resources required for determining shelf life? 1.9 How is the end of shelf life normally decided? 1.10 How do we ensure that the shelf lives established for our products are accurate and reproducible 1.11 Can mathematical/computer models help in shelf life determination? 1.12 What is challenge testing? 1.13 Can the shelf life of my product be extended? 1.14 How are storage tests and trials set up for determining shelf life? 1.15 Food waste and shelf life: What is the problem? 1.16 Summary Section 2 The Ways Food Deteriorates and Spoils 2.1 Mechanisms of food deterioration and spoilage 2.2 Factors influencing the shelf life of foods 2.3 Summary Section 3 Determining Shelf Life in Practice 3.1 Case study 1 -- chilled recipe dish 3.2 Case study 2 -- savoury potato snack 3.3 Case study 3 -- carbonated soft drink 3.4 Case study 4 -- condiment sauce 3.5 Case study 5 -- frozen baked cake 3.6 Summary Epilogue Appendix A: The Arrhenius Model Appendix B: The CIMSCEE Formulae for Microbiological Safety and Stability References Index.
588	0		_aPrint version record and CIP data provided by publisher.
650		0	_aFood _xStorage.
650		0	_aFood _xShelf-ife dating.
856	4	0	_uhttps://eresourcesptsl.ukm.remotexs.co/user/login?url=https://doi.org/10.1002/9781118346235
907			_a.b16816286 _b2022-11-08 _c2020-07-17
942			_n0
998			_ae _b2020-07-17 _cm _dz _feng _gnju _y0 _z.b16816286
999			_c649037 _d649037