Titlebook: Shelf Life Evaluation of Foods; C. M. D. Man (Senior Lecturer),A. A. Jones (Group Book 1994 Springer Science+Business Media Dordrecht 199

moratorium

Potato crisps and savoury snacksproducts in different countries within the European Community, and indeed in North America. In 1991, the UK consumed some 234 k tonnes of snacks which equated to just over 4 kg per head per annum. In financial terms, the UK snack market is worth more than ￡3 billion a year and is still growing (.).

Amylase

The methodology of shelf life determinationion are necessary links in the food chain. Quality (and safety) considerations dictate the conditions and maximum duration of these links in the chain although most food deteriorations take place gradually.

創(chuàng)新

The principles and practice of shelf life prediction for microorganismse remainder of this chapter, only microbial changes will be considered. With microbial growth, it is often useful to consider safety and spoilage separately although the controlling factors for both may be identical. Issues relating to safety must take precedence over those relating to spoilage.

是限制

defenses

Triglyceride

不規(guī)則的跳動(dòng)

Ready-to-eat breakfast cerealsur days. The factors affecting the shelf life are also quite different; deterioration during life will probably not affect the safety of a breakfast cereal but will have an impact on consumer satisfaction.

要塞

Frozen foodsfrozen products, all of which demand far colder temperatures. This has led to prefixes being used in front of the adjective ‘frozen’ (such as ‘quick’ or ‘deep’) to make the point that merely being hard because it is cold is an inadequate safeguard for maintaining the quality of frozen foods.

大氣層

Scientific principles of shelf life evaluationnd store foods may adversely influence the quality attributes in foods. Upon storage for a certain period, one or more quality attributes of a food may reach an undesirable state. At that instant, the food is considered unsuitable for consumption and it is said to have reached the end of its shelf l

Electrolysis

The methodology of shelf life determinationers, ingredient suppliers, manufacturers, wholesalers, retailers and the consumers. Shelf life of a food product may be defined as the time between the production and packaging of the product and the point at which it becomes unacceptable under defined environmental conditions. Storage and distribut