Kinetics of quality and safety indicators under steady conditions-shelf life of foods

• Type: Chapter or Part of a Book
• Date: 2005

Authors

Manso, MC (Author) Other; Cunha, LM (Author) FCUP; Oliveira, FAR (Author) Other

Book

Title: Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Pages: 1522-2543

ISBN: 9781466507876; 9780849398476

Indexing

Scopus - 0 Citations

Other information

Authenticus ID: P-00Q-13R

Abstract (EN): Shelf life may be defined as the period of time during which the food product will remain safe, be certain to retain desired sensory, chemical physical (1) and microbiological characteristics, and comply with any label declaration of nutrition data, when stored under recommended conditions. The dependence of the kinetics of microbiologic growth/death or of nutrient loss on environmental factors varies from product to product and process to process and must, therefore, be established for each specific case to be evaluated. It is the responsibility of the food manufacturer (together with the retailer for their own label products) to determine shelf life of food. © 2005 by Taylor & Francis Group, LLC.

Language: English

Type (Professor's evaluation): Scientific