Shelf Life Assessment of Food: 1st Edition (Paperback) book cover

Shelf Life Assessment of Food

1st Edition

Edited by Maria Cristina Nicoli

CRC Press

316 pages | 113 B/W Illus.

Purchasing Options:$ = USD
Paperback: 9781138199347
pub: 2016-11-16
SAVE ~$22.00
Hardback: 9781439846001
pub: 2012-05-11
SAVE ~$54.00
eBook (VitalSource) : 9780429066139
pub: 2012-05-11
from $52.50

FREE Standard Shipping!


Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Defining the process through a series of sequential steps, the book assists and supports researchers and food industry operators in planning a shelf life study that best suits their needs.

Offering an integrated view of the present status of shelf life assessment, the book covers:

  • Definitions, basic concepts, and regulatory aspects of food shelf life
  • The shelf life assessment process, including preliminary steps, testing, modeling, and monitoring
  • Methods for determining acceptability limits
  • Critical indicators in shelf life assessment
  • Real-time and accelerated shelf life testing
  • Microbial indicators for shelf life prediction and determination
  • Survival analysis methodologies and their role in modeling shelf life
  • The effect of packaging materials properties in food shelf life assessment

The book concludes with a series of case studies involving fresh-cut apple slices, fruit juices, frozen pasta, cheese breadsticks, coffee, frozen shrimp, and fruit-based noncarbonated soft drinks. Each case study begins with a brief presentation of the product and the problem most relevant to the product’s shelf life. The studies first define acceptability limits and identify the indicators of quality loss. Next, the book examines expiration time assessment by instrumental or sensory tools.

Providing researchers and food industry operators with up-to-date data and procedures, this volume surveys the most critical factors and methods for obtaining accurate and reliable shelf life dating.

Table of Contents

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


About the Editor

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.

About the Series

Food Preservation Technology

Learn more…

Subject Categories

BISAC Subject Codes/Headings: