Manufacturers want to prevent or delay mechanisms of food deterioration and spoilage, while maintaining food quality.
Wouter Duisterwinkel explains factors influencing shelf life of bakery products, continuing the first article on types of spoilage that can occur.
A thourough expert article in the shelf life series, by Jos Vast and Wouter Duisterwinkel, on four external factors in relation to microbiological spo...
In this part we try to bring all these items together in an approach that can facilitate a prolongation of the shelf life.
The discovery in 2002 that some cooked foods contain Acrylamide attracted significant attention to its possible biological effects.