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Chemical deterioration and physical instability of food and beverages [electronic resource] / edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen.
- Format:
- Book
- Series:
- Woodhead Publishing in food science, technology, and nutrition ; no. 186.
- Woodhead Publishing series in food science, technology and nutrition ; no. 186
- Language:
- English
- Subjects (All):
- Food industry and trade.
- Beverage industry.
- Physical Description:
- 1 online resource (820 p.)
- Edition:
- 1st ed.
- Place of Publication:
- Boca Raton : CRC Press, 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 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 lo
- Contents:
- pt. I. Understanding and measuring chemical deterioration of food and beverages
- pt. II. Understanding and measuring physical deterioration of foods and beverages
- pt. III. Deterioration in specific food and beverage products.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- ISBN:
- 1-61583-875-9
- 1-84569-926-2
- OCLC:
- 867318464
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