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The stability and shelf life of food /
Annotation
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Duxford, UK :
Woodhead Publishing is an imprint of Elsevier,
2016.
|
| Edición: | Second edition. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 297. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; The Stability and Shelf Life of Food; Related titles; The Stability and Shelf Life of Food; Copyright; Contents; Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; One
- Deteriorative Processes and Factors Influencing Shelf Life; 1
- Microbiological Spoilage of Foods and Beverages; 1.1 Introduction; 1.2 Spoilage Microorganisms of Foods and Beverages; 1.2.1 Molds and Yeasts; 1.2.2 Bacteria; 1.3 Factors Affecting Microbial Growth in Foods and Beverages; 1.3.1 Intrinsic Factors; 1.3.2 Extrinsic Factors; 1.3.3 Implicit Factors
- 1.3.4 Processing Factors1.4 Assessment of Microbiological Spoilage of Foods and Beverages; 1.5 Predicting Microbiological Spoilage of Foods and Beverages; 1.6 Control of Microbiological Spoilage of Foods and Beverages; 1.6.1 Prevention of Microbial Contamination; 1.6.2 Reduction of Microbial Contamination; 1.6.2.1 Thermal Treatments; 1.6.2.2 Nonthermal Processing Technologies; 1.6.3 Prevention of Microbial Growth; 1.6.3.1 Temperature Control; 1.6.3.2 Packaging Technologies; 1.6.3.3 Antimicrobial Agents; 1.6.3.4 Biopreservation Approaches; 1.7 Future Trends
- 1.8 Sources of Further Information and Advice1.8.1 Books and Book Chapters; 1.8.2 Predictive Models; 1.8.3 Research Projects; References; 2
- Chemical Deterioration and Physical Instability of Foods and Beverages; 2.1 Introduction; 2.2 Chemical Deterioration and Physical Instability of Foods and Beverages; 2.2.1 Chemical Deterioration; 2.2.1.1 Lipid Oxidation; 2.2.1.2 Enzymatic Degradation; 2.2.1.3 Nonenzymatic Browning; 2.2.1.4 Light-Induced Chemical Changes; 2.2.1.5 Protein Degradation; 2.2.2 Physical Deterioration; 2.2.2.1 Mechanical Damage; 2.2.2.2 Moisture Change and Glass Transition
- 2.2.2.3 Starch Gelatinization and Retrogradation2.2.2.4 Chill Injury; 2.2.2.5 Crystal Growth; 2.2.2.6 Emulsion Breakdown; 2.3 Factors Affecting the Rate of Quality Loss Due to Chemical Deterioration and Physical Instability; 2.3.1 Extrinsic Factors; 2.3.1.1 Temperature; 2.3.1.2 Relative Humidity; 2.3.1.3 Light; 2.3.1.4 Packaging; 2.3.2 Intrinsic Factors; 2.3.2.1 Moisture and Water Activity; 2.3.2.2 pH and Total Acidity; 2.3.2.3 Oxygen; 2.3.2.4 Product Formulation and Composition; 2.4 Measuring Chemical Deterioration and Physical Instability of Foods and Beverages; 2.4.1 Sensory Panels
- 2.4.2 Instrumental Methods2.4.2.1 Physical Measurements; 2.4.2.2 Chemical Measurements; 2.5 Predicting and Monitoring Chemical Deterioration and Physical Instability of Foods and Beverages; 2.5.1 Kinetic Modeling of Food Quality Attributes; 2.5.1.1 Modeling Chemical Reactions; 2.5.1.2 Modeling Temperature Dependence of Chemical Reactions; 2.5.1.3 Determination of Kinetic Parameters; 2.5.1.4 Other Kinetic Models; 2.5.2 Time-Temperature History; 2.6 Preventing Chemical Deterioration and Physical Instability of Foods and Beverages; 2.7 Future Trends; 2.8 Sources of Further Information