Chemical Deterioration and Physical Instability of Food and Beverages

Written By Leif H Skibsted
Chemical Deterioration and Physical Instability of Food and Beverages
  • Publsiher : Elsevier
  • Release : 23 April 2010
  • ISBN : 1845699262
  • Pages : 824 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Chemical Deterioration and Physical Instability of Food and Beverages written by Leif H Skibsted which was release on 23 April 2010, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: 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 measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Chemical Deterioration and Physical Instability of Food and Beverages

Chemical Deterioration and Physical Instability of Food and Beverages
  • Author : Leif H Skibsted,Jens Risbo,Mogens L Andersen
  • Publisher : Elsevier
  • Release Date : 2010-04-23
  • Total pages : 824
  • ISBN : 1845699262
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Summary : 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 ...

The Stability and Shelf Life of Food

The Stability and Shelf Life of Food
  • Author : Persis Subramaniam,Peter Wareing
  • Publisher : Woodhead Publishing
  • Release Date : 2016-05-24
  • Total pages : 612
  • ISBN : 1845699262
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Summary : 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 ...

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
  • Author : David Kilcast,Persis Subramaniam
  • Publisher : Elsevier
  • Release Date : 2011-04-08
  • Total pages : 864
  • ISBN : 1845699262
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Summary : Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment ...

Sensory Analysis for Food and Beverage Quality Control

Sensory Analysis for Food and Beverage Quality Control
  • Author : David Kilcast
  • Publisher : Elsevier
  • Release Date : 2010-05-24
  • Total pages : 400
  • ISBN : 1845699262
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Summary : Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This ...

Water Stress in Biological Chemical Pharmaceutical and Food Systems

Water Stress in Biological  Chemical  Pharmaceutical and Food Systems
  • Author : Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas
  • Publisher : Springer
  • Release Date : 2015-07-23
  • Total pages : 667
  • ISBN : 1845699262
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Summary : Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, ...

Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods
  • Author : Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan
  • Publisher : Academic Press
  • Release Date : 2020-11-25
  • Total pages : 722
  • ISBN : 1845699262
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Summary : Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. ...

Food Packaging

Food Packaging
  • Author : Gordon L. Robertson
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Total pages : 733
  • ISBN : 1845699262
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Summary : Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide ...

Handbook of dietary and nutritional aspects of bottle feeding

Handbook of dietary and nutritional aspects of bottle feeding
  • Author : Victor R. Preedy,Ronald Ross Watson,Sherma Zibadi
  • Publisher : Wageningen Academic Publishers
  • Release Date : 2014-06-25
  • Total pages : 664
  • ISBN : 1845699262
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Summary : Newborn babies are usually fed via the breast which ensures optimal development and emotional mother-child bonding. However, in some circumstances breast feeding may be either inadequate or impractical. Historically, deficiencies in the provision of breast milk were addressed by wet-nurse feeding but this was superseded by the introduction of artificial ...

Shelf Life

Shelf Life
  • Author : Dominic Man
  • Publisher : John Wiley & Sons
  • Release Date : 2015-05-06
  • Total pages : 152
  • ISBN : 1845699262
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Summary : "Encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a manager's chief concerns. Section 2 covers the science of the various ways in which food deteriorates and ...

Protective Cultures Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation

Protective Cultures  Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
  • Author : C. Lacroix
  • Publisher : Elsevier
  • Release Date : 2010-11-29
  • Total pages : 536
  • ISBN : 1845699262
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Summary : Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product’s natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production ...

Handbook on Natural Pigments in Food and Beverages

Handbook on Natural Pigments in Food and Beverages
  • Author : Reinhold Carle,Ralf Schweiggert
  • Publisher : Woodhead Publishing
  • Release Date : 2016-04-20
  • Total pages : 538
  • ISBN : 1845699262
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Summary : Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, ...

Colour Additives for Foods and Beverages

Colour Additives for Foods and Beverages
  • Author : Michael J. Scotter
  • Publisher : Elsevier
  • Release Date : 2015-02-04
  • Total pages : 260
  • ISBN : 1845699262
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Summary : Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one ...

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
  • Author : Eric A Decker,Ryan J Elias,D. Julian McClements
  • Publisher : Elsevier
  • Release Date : 2010-09-22
  • Total pages : 552
  • ISBN : 1845699262
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Summary : Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in ...

Advances in Fermented Foods and Beverages

Advances in Fermented Foods and Beverages
  • Author : Wilhelm Holzapfel
  • Publisher : Elsevier
  • Release Date : 2014-09-20
  • Total pages : 586
  • ISBN : 1845699262
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Summary : Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part ...

Open Innovation in the Food and Beverage Industry

Open Innovation in the Food and Beverage Industry
  • Author : Marian Garcia Martinez
  • Publisher : Elsevier
  • Release Date : 2013-01-22
  • Total pages : 448
  • ISBN : 1845699262
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Summary : Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities ...