An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects; Maria Cristina Nicoli
The Shelf Life Assessment Process; Maria Cristina Nicoli
The Acceptability Limit; Lara Manzocco
Critical Indicators in Shelf Life Assessment; Sonia Calligaris and Lara Manzocco
Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators; Sonia Calligaris, Lara Manzocco, and Corrado Lagazio
Modeling Shelf Life Using Microbial Indicators; Judith Kreyenschmidt and Rolf Ibald
Modeling Shelf Life Using Survival Analysis Methodologies; Lorena Garitta and Guillermo Hough
Packaging–Food Interactions in Shelf Life Modeling; Luciano Piergiovanni and Sara Limbo
Case Studies; Monica Anese, Rosalba Lanciotti, Fausto Gardini, and Corrado Lagazio
Index
Biography
Maria Cristina Nicoli’s research activity chiefly focuses on chemical and physical factors affecting food functionality and stability. The main topics are the effect of processing on the antioxidant properties of plant derived foods, antioxidant properties of Maillard reaction products, the effect of physical state on food stability and the development of food shelf life predictive models.
