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Chemical deterioration and physical instability of food and beverages /
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 provide...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton :
CRC Press,
2010.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 186. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a Chemical deterioration and physical instability of food and beverages / |c edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen. |
| 260 | |a Boca Raton : |b CRC Press, |c 2010. | ||
| 300 | |a 1 online resource (xxx, 789 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v no. 186 | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 520 | |a 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 measurementReviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallizationDocuments deterioration in specific food and beverage products including bakery products, frozen foods and wine. | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Beverage industry. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Beverage industry. |2 fast |0 (OCoLC)fst00831010 | |
| 650 | 7 | |a Food industry and trade. |2 fast |0 (OCoLC)fst00930843 | |
| 700 | 1 | |a Skibsted, Leif H. | |
| 700 | 1 | |a Risbo, Jens. | |
| 700 | 1 | |a Andersen, Mogens L. | |
| 776 | 0 | 8 | |i Print version: |a Skibsted, L H. |t Chemical Deterioration and Physical Instability of Food and Beverages. |d Burlington : Elsevier Science, ©2010 |z 9781845694951 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 186. | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=680604 |z Texto completo |
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