Cover -- Food and beverage stability and shelf life -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Preface -- Part I Deteriorative processes and factors influencing shelf life -- 1 Microbiological spoilage of foods and beverages -- 1.1 Introduction -- 1.2 Spoilage of foods and beverages -- a microbiological approach: microbes vs indigenous enzymes -- 1.3 Factors affecting the rate of microbiological spoilage of foods and beverages -- 1.4 Evaluating, monitoring and measuring microbiological spoilage of foods and beverages -- 1.5 Predicting microbiological spoilage of foods and beverages -- 1.6 Preventing microbiological spoilage of foods and beverages -- 1.7 Future trends -- 1.8 Sources of further information and advice -- 1.9 References -- 2 Chemical deterioration and physical instability of foods and beverages -- 2.1 Introduction -- 2.2 Chemical deterioration and physical instability of foods and beverages -- 2.3 Factors affecting the rate of quality loss due to chemical deterioration and physical instability -- 2.4 Measuring chemical deterioration and physical instability of foods and beverages -- 2.5 Predicting and monitoring chemical deterioration and physical instability of foods and beverages -- 2.6 Preventing chemical deterioration and physical instability of foods and beverages -- 2.7 Future trends -- 2.8 Sources of further information and advice -- 2.9 References -- 3 Moisture loss, gain and migration in foods -- 3.1 Introduction: moisture loss, gain and migration in foods and quality deterioration -- 3.2 Mechanism of the moisture transfers in food products -- 3.3 Measuring, monitoring and predicting moisture loss, gain and migrations -- 3.4 Moisture loss, gain and migration related to the shelf life.

3.5 Conditions for moisture migration and foods affected by moisture transfer -- 3.6 References -- 4 Insect and mite penetration and contamination of packaged foods -- 4.1 Introduction -- 4.2 Insects and mites contaminating stored food products -- 4.3 Combating critical points in the food chain -- 4.4 Future trends -- 4.5 Sources of further information and advice -- 4.6 References -- 5 The influence of ingredients on product stability and shelf life -- 5.1 Introduction to shelf life -- 5.2 Methods of shelf life extension -- 5.3 Movement of moisture in food systems -- 5.4 Food spoilage due to water activity -- 5.5 Edible moisture barriers -- 5.6 Molecular mobility -- 5.7 Preservation of foods by freezing -- 5.8 Sweetener ingredients as humectants or cryoprotectants -- 5.9 Ingredients for shelf life extension -- 5.10 Future trends -- 5.11 Sources of further information and advice -- 5.12 Appendix -- 6 Processing and food and beverage shelf life -- 6.1 Introduction -- 6.2 Main quality change factors and their interaction with processing -- 6.3 Shelf life and stability -- 6.4 Product and process design -- 6.5 Processing -- 6.6 Unit operations -- 6.7 Production of low and intermediate moisture foods -- 6.8 Thermal processing -- 6.9 Filling and packaging -- 6.10 Novel processes -- 6.11 Hygiene -- 6.12 Future trends -- 6.13 References and further reading -- 7 Packaging and food and beverage shelf life -- 7.1 Introduction -- 7.2 Role of packaging in extending food and beverage shelf life -- 7.3 Major packaging materials -- 7.4 Key package properties related to shelf life -- 7.5 Predicting shelf life of packaged foods and beverages -- 7.6 Packaging migrants and food and beverage shelf life -- 7.7 Future trends -- 7.8 Sources of further information and advice -- 7.9 References.

8 Effects of food and beverage storage, distribution, display and consumer handling on shelf life -- 8.1 Introduction -- 8.2 Overview of the cold chain -- 8.3 Storage life -- 8.4 Sectors of the cold chain and their influence on food quality and safety -- 8.5 Future trends -- 8.6 Sources of further information and advice -- 8.7 References -- 9 Smart packaging for monitoring and managing food and beverage shelf life -- 9.1 Introduction: smart packaging − time-temperature integrators (TTIs) -- 9.2 Principles of the application of time-temperature integrators (TTIs) for shelf life monitoring -- 9.3 Requirements and selection of time-temperature integrators (TTIs) for food and beverage products -- 9.4 Use of time-temperature integrators (TTIs) for shelf life management and optimization in the cold chain − case study -- 9.5 Future trends -- 9.6 Acknowledgements -- 9.7 References -- Part II Methods for shelf life and stability evaluation -- 10 Food storage trials: an introduction -- 10.1 Introduction -- 10.2 Food deterioration and spoilage -- 10.3 Storage trials -- 10.4 Future trends -- 10.5 References -- 11 Sensory evaluation methods for food shelf life assessment -- 11.1 Introduction -- 11.2 Principles of sensory evaluation -- 11.3 Basic requirements for sensory analysis -- 11.4 Discrimination tests -- 11.5 Quantitative descriptive tests -- 11.6 Consumer acceptability testing -- 11.7 Operation of sensory shelf life tests -- 11.8 Design of sensory shelf life tests -- 11.9 Interpretation of sensory shelf life data -- 11.10 Instrumental methods -- 11.11 Standardisation in sensory shelf life testing -- 11.12 Future trends -- 11.13 Sources of further information and advice -- 11.14 References -- 11.15 Appendix -- 12 Advances in instrumental methods to determine food quality deterioration -- 12.1 Introduction -- 12.2 Assessing food appearance.

12.3 Measurement of relative humidity (RH), moisture, and water activity (aw) -- 12.4 Texture evaluation -- 12.5 Evaluation of rheological properties of liquid and semi-solid foods -- 12.6 Assessing lipid oxidation -- 12.7 Electronic nose -- 12.8 Electronic tongue -- 12.9 Infrared (IR) spectroscopy -- 12.10 Microbiological testing -- 12.11 Future trends -- 12.12 Sources of further information and advice -- 12.13 References -- 13 Modelling microbiological shelf life of foods and beverages -- 13.1 Introduction -- 13.2 Classification of predictive models by microbial response -- 13.3 Development of predictive models for microbiological safety and stability -- 13.4 Modelling approaches, applications and opportunities for shelf life prediction -- 13.5 Usage considerations and access to predictive microbiology electronic resources -- 13.6 Future trends -- 13.7 Acknowledgements -- 13.8 References -- 14 Modelling chemical and physical deterioration of foods and beverages -- 14.1 Introduction -- 14.2 Factors influencing shelf life -- 14.3 Development of mathematical models -- 14.4 Predictive mathematical models -- 14.5 Future trends -- 14.6 References -- 15 Accelerated shelf life testing of foods -- 15.1 Introduction -- 15.2 Basic principles -- 15.3 Initial rate approach -- 15.4 Kinetic model approach -- 15.5 Single accelerating factor -- 15.6 Glass transition models -- 15.7 Multiple accelerating factors -- 15.8 Dynamic methods -- 15.9 The `no model' approach -- 15.10 Combination of approaches -- 15.11 Problems in accelerated shelf life tests -- 15.12 Future trends -- 15.13 References -- 16 Microbiological challenge testing of foods -- 16.1 Introduction: role of challenge testing in shelf life evaluation -- 16.2 Basic principles -- 16.3 Challenge testing limitations -- 16.4 Challenge testing and the use of mathematical models -- 16.5 Future trends.

16.6 Sources of further information and advice -- 16.7 References -- Part III The stability and shelf life of particular products -- 17 Beer shelf life and stability -- 17.1 Introduction -- 17.2 Biological instability -- 17.3 Physical instability -- 17.4 Flavour stability -- 17.5 Foam stability -- 17.6 Gushing -- 17.7 Light stability -- 17.8 Conclusions -- 17.9 References -- 18 Shelf life of wine -- 18.1 Introduction -- 18.2 Factors affecting wine stability and shelf life -- 18.3 Changes during the shelf life of wine -- 18.4 Evaluating wine shelf life -- 18.5 Preventing wine quality deterioration at or post-bottling -- 18.6 Sensory significance of shelf life changes -- 18.7 Future trends -- 18.8 Sources of further information and advice -- 18.9 References -- 19 The stability and shelf life of fruit juices and soft drinks -- 19.1 Introduction -- 19.2 Factors influencing the stability of fruit juices and soft drinks -- 19.3 Ensuring product stability and extending shelf life -- 19.4 Shelf life determination -- 19.5 Future trends -- 19.6 Sources of further information and advice -- 20 Practical uses of sensory evaluation for the assessment of soft drink shelf life -- 20.1 Introduction -- 20.2 Using a risk-based approach to shelf life for soft drinks -- 20.3 Estimating shelf life -- 20.4 Determining shelf life -- 20.5 Monitoring shelf life -- 20.6 Considerations before developing the shelf life plan -- 20.7 Developing the sensory plan -- 20.8 Case studies -- 20.9 Future trends -- 20.10 References -- 21 The stability and shelf life of coffee products -- 21.1 Introduction -- 21.2 Main critical events affecting the stability and shelf life of coffee products -- 21.3 Ensuring stability and extending the shelf life of coffee -- 21.4 Evaluating the shelf life of coffee -- 21.5 Future trends -- 21.6 Sources of further information and advice -- 21.7 References.

22 The stability and shelf life of fruit and vegetables.