Электронная книга: Dominic Man «Shelf Life»
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Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product should retain its desired sensory, chemical, physical, functional and microbiological characteristics, as well as accurately comply with any nutritional information printed on the label. ?Shelf life? therefore refers to a number of different aspects; each food product has a microbiological shelf life, a chemical shelf life, and a sensory (or organoleptic) shelf life. These categories reflect the different ways in which a food product will deteriorate over time. Ultimately the shelf life of a food product is intended to reflect the overall effect of these different aspects. Shelf life has always been an important facet of industrial food preparation and production, as food and drink are often produced in one area and then distributed to other areas for retailing and consumption. Globalised distribution and supply chains make it imperative that food should survive the transit between producer and consumer ? as a perishable commodity, food carries a high risk of spoilage. As such, a realistic, workable and reproducible shelf life has to be determined every time a new food product is developed and marketed; shelf life determination of food has become an integral part of food safety, quality assurance, product development, marketing, and consumer behaviour. Dominic Man?s Shelf Life, now in a revised and updated second edition, 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. This book will be invaluable to both practitioners and students in need of a succinct and comprehensive overview of shelf life concerns and topics. Издательство: "John Wiley&Sons Limited"
ISBN: 9781118346242 электронная книга Купить за 4747.28 руб и скачать на Litres |
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См. также в других словарях:
shelf life — ➔ life * * * shelf life UK US noun [C] ► the length of time that a product, especially food and medicine, can be kept before it becomes too old to be sold or used: »a short/long shelf life »Vacuum packing gives the fish a shelf life of a couple… … Financial and business terms
shelf life — shelf lives N COUNT: usu sing The shelf life of a product, especially food, is the length of time that it can be kept in a shop or at home before it becomes too old to sell or use. Mature flour produces better baking results and has a longer… … English dictionary
shelf life — n [singular] the length of time that a product, especially food, can be kept in a shop before it becomes too old to sell ▪ The pies have a shelf life of approximately one week … Dictionary of contemporary English
shelf life — shelf . n the period of time during which a material (as a food or drug) may be stored and remain suitable for use … Medical dictionary
shelf life — shelf ,life noun singular the amount of time that a food, medicine, or a similar product can be kept in a store before it is too old to sell … Usage of the words and phrases in modern English
shelf life — shelf′ life n. the period during which a stored commodity, as food, remains effective, useful, or suitable for consumption • Etymology: 1925–30 … From formal English to slang
