Maria Cristina Nicoli’s research activity chiefly focuses on chemical and physical factors affecting food functionality and stability. The main topics are the effect of processing on the antioxidant properties of plant derived foods, antioxidant properties of Maillard reaction products, the effect of physical state on food stability and the development of food shelf life predictive models.

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• An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects.The Shelf Life Assessment Process. The Acceptability Limit. Critical Indicators in Shelf Life Assessment. Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators. Modeling Shelf Life Using Microbial Indicators. Modeling Shelf Life Using Survival Analysis Methodologies. Packaging–Food Interactions in Shelf Life Modeling. Case Studies. Index.

Maria Cristina Nicoli’s research activity chiefly focuses on chemical and physical factors affecting food functionality and stability. The main topics are the effect of processing on the antioxidant properties of plant derived foods, antioxidant properties of Maillard reaction products, the effect of physical state on food stability and the development of food shelf life predictive models.

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• An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects.The Shelf Life Assessment Process. The Acceptability Limit. Critical Indicators in Shelf Life Assessment. Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators. Modeling Shelf Life Using Microbial Indicators. Modeling Shelf Life Using Survival Analysis Methodologies. Packaging–Food Interactions in Shelf Life Modeling. Case Studies. Index.

Maria Cristina Nicoli’s research activity chiefly focuses on chemical and physical factors affecting food functionality and stability. The main topics are the effect of processing on the antioxidant properties of plant derived foods, antioxidant properties of Maillard reaction products, the effect of physical state on food stability and the development of food shelf life predictive models.

Select Guide Rating

• An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects.The Shelf Life Assessment Process. The Acceptability Limit. Critical Indicators in Shelf Life Assessment. Modeling Shelf Life Using Chemical, Physical, and Sensory Indicators. Modeling Shelf Life Using Microbial Indicators. Modeling Shelf Life Using Survival Analysis Methodologies. Packaging–Food Interactions in Shelf Life Modeling. Case Studies. Index.