| Abstrakt: |
Summary: Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. It emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods. It also discusses how mechanical handling and temperature, irradiation, and packaging all influence shelf life. Ultimately, it presents the fundamental principles that are applied to maintaining a high food quality for an extended period of time. |
