Valero Díaz, AntonioCarrasco Jiménez, ElenaGarcía Gimeno, Rosa María2017-11-22T11:47:02Z2017-11-22T11:47:02Z2012978-953-51-0449-0http://hdl.handle.net/10396/15493The establishment of validated methodologies for the determination of food shelf-life is
currently demanded by both food industries and Health Authorities at national and
international scale. It is well known that most foods are perishable, since they are subjected
to modifications in their structure, composition and properties during storage before
consumption. These changes are of physico-chemical origin attributed to food composition
together with the action of intrinsic and extrinsic environmental factors, and also
microbiological, where spoilage flora play an important role. These modifications are
“translated into“ sensorial deterioration at a specific time point. In this respect, food-borne
bacteria, despite representing a threat for consumers´ health, do not affect sensorial changesapplication/pdfengINTECHhttps://creativecommons.org/licenses/by-nc-nd/4.0/En: Eissa, Ayman Amer (Ed.), Trends in Vital Food and Control Engineering (2012)FoodsFood safetyPrinciples and Methodologies for the Determination of Shelf–Life in Foodsinfo:eu-repo/semantics/bookParthttp://www.intechopen.com/books/trends-in-vitalfood- and-control-engineering/principles-and-methodologies-for-the-determination-of-shelf-life-in-foodsJunta de Andalucía. CTS-3620Gobierno de España. AGL 2008-03298/ALIinfo:eu-repo/grantAgreement/EC/FP7/222738Junta de Andalucía. AGR 170info:eu-repo/semantics/openAccess