Chemical Deterioration and Physical Instability of Food and Beverages

Nonfiction, Science & Nature, Technology, Food Industry & Science, Business & Finance, Industries & Professions, Industries
Cover of the book Chemical Deterioration and Physical Instability of Food and Beverages by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781845699260
Publisher: Elsevier Science Publication: April 23, 2010
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781845699260
Publisher: Elsevier Science
Publication: April 23, 2010
Imprint: Woodhead Publishing
Language: English

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area.

Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine.

With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject.

  • Examines chemical reactions which can negatively affect food quality and measurement
  • Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization
  • Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area.

Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine.

With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject.

More books from Elsevier Science

Cover of the book Plant Nematode Interactions by
Cover of the book Biomarkers in Toxicology by
Cover of the book Risk Management for Food Allergy by
Cover of the book Computational Systems Biology by
Cover of the book Regulators of G Protein Signaling, Part A by
Cover of the book Records Classification: Concepts, Principles and Methods by
Cover of the book Handbook of Digital Currency by
Cover of the book Long-Term Studies of Vertebrate Communities by
Cover of the book International Review of Cell and Molecular Biology by
Cover of the book Mechanics of Flow-Induced Sound and Vibration, Volume 1 by
Cover of the book Soil, Fertilizer, and Plant Silicon Research in Japan by
Cover of the book Neurolinguistic Aspects of the Japanese Writing System by
Cover of the book Data Architecture: A Primer for the Data Scientist by
Cover of the book Peptide Applications in Biomedicine, Biotechnology and Bioengineering by
Cover of the book New and Future Developments in Microbial Biotechnology and Bioengineering by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy