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
Lorenzo, Jose Manuel.
Call Number
664.06
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0264
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by
Malik, Abdul.
Call Number
664.07
Publication Date
2014
Summary
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
Format:
Electronic Resources
Relevance:
0.0227
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