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Handbook of food and beverage stability : chemical, biochemical, microbiological, and nutritional aspects /
FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date infor...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified] :
Academic Press,
1986.
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| Colección: | Food science and technology (Academic Press)
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Handbook of Food and Beverage Stability: Chemical, Biochemical, Microbiological, and Nutritional Aspects; Copyright Page; Table of Contents; Contributors; Preface; Chapter 1. Effect of Aging on Freshness of White Pan Bread; Tables; Figures; References; Chapter 2. Characteristics, Composition, and Shelf-Life of Cheese; I. Definitions of Cheese; II. Natural Cheese; III. Process Cheese and Related Products; IV. Nutritional Qualities of Cheese; V. Shelf Stability of Cheese; VI. Cheese Spoilage; VII. Out-of-Refrigeration Display of Cheeses; Tables; Figures; References.
- Chapter 3. Changes in Quality of Meat during Aging and StorageI. Introduction; II. Postmortem Changes; III. Quality Changes during Storage; Tables; References; Chapter 4. The Shelf-Life of Fish and Shellfish; Text; Abbreviations Used in the Tables; Tables; Index to Tables; References; Chapter 5. Shelf-Life of Fruits; I. Introduction; II. Criteria Determining Shelf-Life; III. Factors Affecting Shelf-Life; IV. Methods to Increase Shelf-Life; Tables; References; Chapter 6. Chocolate; I. Cocoa and Chocolate Composition; II. Triglyceride Crystal Structure; III. Cocoa Butter Polymorphs.
- IV. Storage DefectsV. Packaging; VI. Summary of Storage Defects and Conditions; Tables; Figures; References; Chapter 7. Candy and Sugar Confectionery; I. Introduction; II. Properties of Sucrose and Other Ingredients; III. Processing Effects on Quality and Stability; IV. Changes during Storage; V. Nutritional and Safety Concerns; Tables; References; Chapter 8. Grain Legumes; Text; Tables; References; Chapter 9. Minor Components of Rice: Changes during Storage; I. Introduction; II. Hemicelluloses; III. Ferulic Acid; Tables; Figures; References.
- Chapter 10. Chemical and Microbiological Stability of Shoyu (Fermented Soy Sauce)I. Introduction and History; II. Shoyu in Japan; III. Stability of Color of Shoyu; IV. Turbidity Formation during Storage and Consumption of Shoyu; V. Stability of Flavor Components of Shoyu for Heating and for Oxidation; VI. Effects of Containers on Quality of Shoyu; VII. Microbial Stability of Shoyu; Tables; Figures; References; Chapter 11. Shelf-Life of Milk; I. Introduction; II. Physical Properties of Milk; III. Protecting the Quality of Milk; IV. Shelf-Life of Milk; V. Defects in Shelf-Life of Milk.
- VI. Research Efforts to Combat Shelf-Life DefectsVII. Shelf-Life of Other Dairy Products; VIII. Summary; Tables; References; Chapter 12. Chemical Changes during Storage of Tea; I. Introduction; II. Chemical Changes Responsible for Deterioration in Quality of Tea; Tables; Figures; References; Chapter 13. Coffee; I. Introduction; II. Green Coffee; III. Roasted Coffee; IV. Instant Coffee; Tables; References; Chapter 14. Citrus Fruit Juices; I. Introduction; II. Microbial Growth; III. Flavor Degradation; IV. Shelf-Life Monitoring; V. Nutrient Losses; Tables; Figures; References.