Chemical deterioration and physical instability of food and beverages:
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC Press
2010
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
no. 186 |
| Schlagworte: | |
| Online-Zugang: | FAW01 FLA01 Volltext |
| Beschreibung: | Includes bibliographical references and index 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 |
| Beschreibung: | 1 Online-Ressource (xxx, 789 p.) |
| ISBN: | 9781845699260 1845699262 9781845694951 9781439827727 |
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| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition |v no. 186 | |
| 500 | |a Includes bibliographical references and index | ||
| 500 | |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 | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
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| dewey-full | 664.00154 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.00154 |
| dewey-search | 664.00154 |
| dewey-sort | 3664.00154 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV042313187 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9781845699260 1845699262 9781845694951 9781439827727 |
| language | English |
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| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (xxx, 789 p.) |
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| publishDate | 2010 |
| publishDateSearch | 2010 |
| publishDateSort | 2010 |
| publisher | CRC Press |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Chemical deterioration and physical instability of food and beverages edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen Boca Raton CRC Press 2010 1 Online-Ressource (xxx, 789 p.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition no. 186 Includes bibliographical references and index 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 TECHNOLOGY & ENGINEERING / Food Science bisacsh Beverage industry fast Food industry and trade fast Food industry and trade Beverage industry Skibsted, Leif H. Sonstige oth Risbo, Jens Sonstige oth Andersen, Mogens L. Sonstige oth http://www.sciencedirect.com/science/book/9781845694951 Verlag Volltext |
| spellingShingle | Chemical deterioration and physical instability of food and beverages TECHNOLOGY & ENGINEERING / Food Science bisacsh Beverage industry fast Food industry and trade fast Food industry and trade Beverage industry |
| title | Chemical deterioration and physical instability of food and beverages |
| title_auth | Chemical deterioration and physical instability of food and beverages |
| title_exact_search | Chemical deterioration and physical instability of food and beverages |
| title_full | Chemical deterioration and physical instability of food and beverages edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen |
| title_fullStr | Chemical deterioration and physical instability of food and beverages edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen |
| title_full_unstemmed | Chemical deterioration and physical instability of food and beverages edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen |
| title_short | Chemical deterioration and physical instability of food and beverages |
| title_sort | chemical deterioration and physical instability of food and beverages |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Beverage industry fast Food industry and trade fast Food industry and trade Beverage industry |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Beverage industry Food industry and trade |
| url | http://www.sciencedirect.com/science/book/9781845694951 |
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