我们食用的食品的质量和安全值得高度关注，是生产者和消费者的首要任务。保质期研究为制造商和消费者提供重要信息，以确保高质量的食品。各种评估方法用于确定保质期，通常在制造商级别执行。此外，在整个食物链中使用各种技术来提高食品的保质期。
《保质期和食品安全》对这一敏感问题进行了审查，该杂志汇集了一组主题专家，就食品变质和安全保存、包装和感官方面等广泛主题进行了最新和客观的讨论。这本书介绍了提高食品安全和延长保质期的传统和创新技术，以及评估和预测食品安全和保质期的方法。
主要特征
这本书是同类书中第一本关注与货架期决定因素评估技术相关的问题，以及提高货架期的技术。它适用于学生、研究人员、科学家和食品科学与技术专业人士。对于食品行业、食品加工行业、产品开发、营销和其他相关领域的人员来说，它也是一个有用的信息来源。
Shelf Life and Food Safety
The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are utilized throughout the food chain that enhance the shelf life of food products.
This sensitive issue is reviewed in Shelf Life and Food Safety , which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation, packaging, and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life, along with methods for the assessment and prediction of food safety and shelf life.
Key Features
This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants, and techniques for shelf life enhancement. It is appropriate for students, researchers, scientists, and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry, food processing sector, product development, marketing, and other associated fields.
OR
