Food and Beverage Stability and Shelf Life

David Kilcast is a consultant in food and beverage sensory quality and is well-known for his research expertise in sensory evaluation methods for food and beverages. Persis Subramaniam is Team Leader - Product Development at Leatherhead Food Research, UK and is widely regarded for her work on the shelf life of confectionary products.

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. "Food and beverage stability and shelf life" provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part 1 describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part 2 describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modeling. Part 3 reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.

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