Part One: Deteriorative processes and factors influencing shelf life 1. Microbiological spoilage of foods and beverages 2. Chemical deterioration and physical instability of foods and beverages 3. Packaging and food and beverage shelf life 4. Effects of food and beverage storage, distribution, display and consumer handling on shelf life 5. Smart packaging for monitoring and managing food and beverage shelf life Part Two: Methods for shelf life and stability evaluation 6. Food storage trials: an introduction 7. Sensory evaluation methods for food shelf life assessment 8. Advances in instrumental methods to determine food quality deterioration 9. Modelling microbiological shelf life of foods and beverages Part Three: The stability and shelf life of particular products 10. Beer shelf life and stability 11. Shelf life of wine 12. The stability and shelf life of fruit juices and soft drinks 13. The stability and shelf life of coffee products 14. The stability and shelf life of fruit and vegetables 15. The stability and shelf life of bread and other bakery products 16. The stability and shelf life of fats and oils 17. The stability and shelf life of seafood 18. The stability and shelf life of meat and poultry

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage.

The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats.

With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry.