The increased emphasis on food safety during the past two decades has
decreased the emphasis on the loss of food through spoilage,
particularly in developed co- tries where food is more abundant. In
these countries spoilage is a commercial issue that affects the pro?t
or loss of producers and manufacturers. In lesser developed countries
spoilage continues to be a major concern. The amount of food lost to
spoilage is not known. As will be evident in this text, stability and
the type of spoilage are in?uenced by the inherent properties of the
food and many other factors. During the Second World War a major
effort was given to developing the te- nologies needed to ship foods
to different regions of the world without spoilage. The food was
essential to the military and to populations in countries that could
not provide for themselves. Since then, progress has been made in
improved product formulations, processing, packaging, and distribution
systems. New products have continued to evolve, but for many new
perishable foods product stability continues to be a limiting factor.
Many new products have failed to reach the marketplace because of
spoilage issues.
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Produktdetaljer
ISBN
9781441908261
Publisert
2018
Utgiver
Vendor
Springer
Språk
Product language
Engelsk
Format
Product format
Digital bok
Forfatter