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Book Categories |
Preface | ||
List of contributors | ||
1 | Introduction | 1 |
Pt. 1 | Analysing shelf-life | 23 |
2 | The glass transition and microbial stability | 25 |
3 | Modelling shelf-life | 55 |
4 | Sensory evaluation methods for shelf-life assessment | 79 |
5 | Accelerated shelf-life tests | 107 |
6 | Advanced instrumental methods: the use of [superscript 1]H relaxation NMR to monitor starch retrogradation | 129 |
Pt. 2 | Case studies | 143 |
7 | Predicting packaging characteristics to improve shelf-life | 145 |
8 | Sous vide products | 171 |
9 | Milk and milk products | 197 |
10 | Confectionery products | 221 |
11 | Fruits and vegetables | 249 |
12 | Fats and oils | 279 |
13 | Sauces and dressings | 311 |
Index | 333 |
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