The stability and shelf life of food /:
Annotation
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Duxford, UK :
Woodhead Publishing is an imprint of Elsevier,
2016.
|
| Ausgabe: | Second edition. |
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition ;
no. 297. |
| Schlagworte: | |
| Online-Zugang: | Volltext Volltext |
| Zusammenfassung: | Annotation |
| Beschreibung: | Includes index. |
| Beschreibung: | 1 online resource : illustrations |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9780081004364 0081004362 |
Internformat
MARC
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| 245 | 0 | 4 | |a The stability and shelf life of food / |c edited by Persis Subramaniam. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Duxford, UK : |b Woodhead Publishing is an imprint of Elsevier, |c 2016. | |
| 300 | |a 1 online resource : |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 in food science, technology and nutrition ; |v number 297 | |
| 500 | |a Includes index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ScienceDirect, viewed June 9, 2016). | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 520 | 8 | |a Annotation |b The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded bookIncludes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industryPresents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry. | |
| 650 | 0 | |a Food |x Storage. |0 http://id.loc.gov/authorities/subjects/sh85050226 | |
| 650 | 0 | |a Food |x Shelf-life dating. |0 http://id.loc.gov/authorities/subjects/sh85050223 | |
| 650 | 6 | |a Aliments |x Datage. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Shelf-life dating |2 fast | |
| 650 | 7 | |a Food |x Storage |2 fast | |
| 700 | 1 | |a Subramaniam, Persis, |e editor. |1 https://id.oclc.org/worldcat/entity/E39PCjCwcjQhCV3t3DgPhYdQD3 |0 http://id.loc.gov/authorities/names/n00014145 | |
| 776 | 0 | 8 | |i Print version: |t Stability and shelf life of food. |b Second edition. |d Duxford, UK : Woodhead Publishing is an imprint of Elsevier, 2016 |w (OCoLC)951463515 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 297. |0 http://id.loc.gov/authorities/names/no2006063295 | |
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Datensatz im Suchindex
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| adam_text | |
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| author2 | Subramaniam, Persis |
| author2_role | edt |
| author2_variant | p s ps |
| author_GND | http://id.loc.gov/authorities/names/n00014145 |
| author_facet | Subramaniam, Persis |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TP373 |
| callnumber-raw | TP373.3 .S73 2016eb |
| callnumber-search | TP373.3 .S73 2016eb |
| callnumber-sort | TP 3373.3 S73 42016EB |
| callnumber-subject | TP - Chemical Technology |
| collection | ZDB-4-EBA |
| contents | 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 |
| ctrlnum | (OCoLC)951463515 |
| dewey-full | 641.4/8 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.4/8 |
| dewey-search | 641.4/8 |
| dewey-sort | 3641.4 18 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | Second edition. |
| format | Electronic eBook |
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This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded bookIncludes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industryPresents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Storage.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85050226</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Shelf-life dating.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85050223</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Aliments</subfield><subfield code="x">Datage.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING</subfield><subfield code="x">Food Science.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food</subfield><subfield code="x">Shelf-life dating</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food</subfield><subfield code="x">Storage</subfield><subfield code="2">fast</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Subramaniam, Persis,</subfield><subfield code="e">editor.</subfield><subfield code="1">https://id.oclc.org/worldcat/entity/E39PCjCwcjQhCV3t3DgPhYdQD3</subfield><subfield code="0">http://id.loc.gov/authorities/names/n00014145</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="t">Stability and shelf life of food.</subfield><subfield code="b">Second edition.</subfield><subfield code="d">Duxford, UK : Woodhead Publishing is an imprint of Elsevier, 2016</subfield><subfield code="w">(OCoLC)951463515</subfield></datafield><datafield tag="830" ind1=" " ind2="0"><subfield code="a">Woodhead Publishing in food science, technology, and nutrition ;</subfield><subfield code="v">no. 297.</subfield><subfield code="0">http://id.loc.gov/authorities/names/no2006063295</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1151346</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://www.sciencedirect.com/science/book/9780081004357</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">ProQuest Ebook Central</subfield><subfield code="b">EBLB</subfield><subfield code="n">EBL4532721</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBSCOhost</subfield><subfield code="b">EBSC</subfield><subfield code="n">1151346</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">YBP Library Services</subfield><subfield code="b">YANK</subfield><subfield code="n">13011563</subfield></datafield><datafield tag="994" ind1=" " ind2=" "><subfield code="a">92</subfield><subfield code="b">GEBAY</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-863</subfield></datafield></record></collection> |
| id | ZDB-4-EBA-ocn951463515 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:27:14Z |
| institution | BVB |
| isbn | 9780081004364 0081004362 |
| language | English |
| oclc_num | 951463515 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource : illustrations |
| psigel | ZDB-4-EBA |
| publishDate | 2016 |
| publishDateSearch | 2016 |
| publishDateSort | 2016 |
| publisher | Woodhead Publishing is an imprint of Elsevier, |
| record_format | marc |
| series | Woodhead Publishing in food science, technology, and nutrition ; |
| series2 | Woodhead Publishing in food science, technology and nutrition ; |
| spelling | The stability and shelf life of food / edited by Persis Subramaniam. Second edition. Duxford, UK : Woodhead Publishing is an imprint of Elsevier, 2016. 1 online resource : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Woodhead Publishing in food science, technology and nutrition ; number 297 Includes index. Online resource; title from PDF title page (ScienceDirect, viewed June 9, 2016). Includes bibliographical references and index. 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 Annotation The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded bookIncludes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industryPresents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry. Food Storage. http://id.loc.gov/authorities/subjects/sh85050226 Food Shelf-life dating. http://id.loc.gov/authorities/subjects/sh85050223 Aliments Datage. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Shelf-life dating fast Food Storage fast Subramaniam, Persis, editor. https://id.oclc.org/worldcat/entity/E39PCjCwcjQhCV3t3DgPhYdQD3 http://id.loc.gov/authorities/names/n00014145 Print version: Stability and shelf life of food. Second edition. Duxford, UK : Woodhead Publishing is an imprint of Elsevier, 2016 (OCoLC)951463515 Woodhead Publishing in food science, technology, and nutrition ; no. 297. http://id.loc.gov/authorities/names/no2006063295 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1151346 Volltext FWS01 ZDB-4-EBA FWS_PDA_EBA https://www.sciencedirect.com/science/book/9780081004357 Volltext |
| spellingShingle | The stability and shelf life of food / Woodhead Publishing in food science, technology, and nutrition ; 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 Food Storage. http://id.loc.gov/authorities/subjects/sh85050226 Food Shelf-life dating. http://id.loc.gov/authorities/subjects/sh85050223 Aliments Datage. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Shelf-life dating fast Food Storage fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050226 http://id.loc.gov/authorities/subjects/sh85050223 |
| title | The stability and shelf life of food / |
| title_auth | The stability and shelf life of food / |
| title_exact_search | The stability and shelf life of food / |
| title_full | The stability and shelf life of food / edited by Persis Subramaniam. |
| title_fullStr | The stability and shelf life of food / edited by Persis Subramaniam. |
| title_full_unstemmed | The stability and shelf life of food / edited by Persis Subramaniam. |
| title_short | The stability and shelf life of food / |
| title_sort | stability and shelf life of food |
| topic | Food Storage. http://id.loc.gov/authorities/subjects/sh85050226 Food Shelf-life dating. http://id.loc.gov/authorities/subjects/sh85050223 Aliments Datage. TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Shelf-life dating fast Food Storage fast |
| topic_facet | Food Storage. Food Shelf-life dating. Aliments Datage. TECHNOLOGY & ENGINEERING Food Science. Food Shelf-life dating Food Storage |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1151346 https://www.sciencedirect.com/science/book/9780081004357 |
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