by
Skibsted, Leif H. (Leif Horsfelt)
Call Number
664.07 22
Publication Date
2010
Summary
"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 I focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part II reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallisation 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, dairy products and wine." "With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages will be an essential reference work for R & D and QA staff in the food industry and researchers with an interest in this subject."--Jacket.
Format:
Electronic Resources
Relevance:
42523.4180
by
Bridges, Milton Arlanden, 1894-1939
Call Number
ARC STA 641.1 BRI
Publication Date
1942
Format:
Books
Relevance:
1.4404
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by
Belitz, H.-D. (Hans-Dieter)
Call Number
664.07 BEL
Publication Date
2004
Summary
"This book is a valuable on the job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories."--BOOK JACKET.
Format:
Books
Relevance:
0.0772
by
Evershed, Richard, author.
Call Number
664.07 EVE
Publication Date
2016
Summary
Horsemeat in our burgers, melamine in our infant's milk, artificial colours in our fish and fruit ... as our urban lifestyle takes us further and further away from our food sources, there are increasing opportunities for dishonesty, duplicity and profit-making short-cuts. Food adulteration, motivated by money, is an issue that has spanned the globe throughout human history. Whether it's a matter of making a good quality oil stretch a bit further by adding a little extra 'something' or labelling a food falsely to appeal to current consumer trends - it's all food fraud, and it costs the food industry billions of dollars each year. The price to consumers may be even higher, with some paying for these crimes with their health and, in some cases, their lives. So how do we sort the beef from the bull (or horse, as the case may be)? This book explains the scientific tools and techniques that revealed the century's biggest food fraud scams. It looks in detail at the biggest scams in recent times; drawing on the lead author's extensive experience at the forefront of the fight against these fraudsters, it goes on to explore the arms-race between scientists and adulterers as better techniques for detection spur more creative and sophisticated means of adulteration. Finally, it looks at the up-and-coming techniques and devices that will help the industry and consumers fight food fraud in the future. Engagingly written by Richard Evershed and Nicola Temple, this book lifts the lid on the forensics involved, and brings the full story of a fascinating and under-reported applied science to light.
Format:
Regular print
Relevance:
0.0516
by
Barbieri, Giampiero.
Call Number
641.3
Publication Date
2014
Summary
This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of "alternative" versions of the same food.
Format:
Electronic Resources
Relevance:
0.0445
by
Caroli, Sergio.
Call Number
664.00154365
Publication Date
2007
Summary
State-of-the-art tools and applicationsfor food safety and food science research Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic. The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use these advanced technologies for food analysis. With chapters written by internationally renowned scientists, it provides a detailed overview of progress in the field and the latest innova
Format:
Electronic Resources
Relevance:
0.0445
by
Spyros, Apostolos.
Call Number
664.07
Publication Date
2012
Summary
This book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis.
Format:
Electronic Resources
Relevance:
0.0342
by
Pico, Yolanda.
Call Number
664.07
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0264
by
Da, Wen Sun, editor.
Call Number
664.07
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0264
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