Shelf Life Evaluation of Foods

Abstract

1 -- The principles -- 1 Scientific principles of shelf life evaluation -- 2 The methodology of shelf life determination -- 3 The principles and practice of shelf life prediction for microorganisms -- 4 Packaging and food quality -- 5 Preservation technology and shelf life of fish and fish products -- 2 -- The practice -- 6 Delicatessen salads and chilled prepared fruit and vegetable products -- 7 Chilled yogurt and other dairy desserts -- 8 Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products -- 9 Ambient packaged cakes -- 10 Potato crisps and savoury snacks -- 11 Chocolate confectionery -- 12 Ready-to-eat breakfast cereals -- 13 The storage of thermally processed foods in containers other than cans -- 14 Ambient-stable sauces and pickles -- 15 Frozen foods.