LEADER 00000cam a2200601Ma 4500
001 ocn828743818
003 OCoLC
005 20160805111001.3
006 m o d
007 cr cn|||||||||
008 130211s2010 flua ob 001 0 eng d
019 867318464
020 9781845699260|q(electronic book)
020 1845699262|q(electronic book)
020 |z9781845694951|q(Woodhead Pub.)
020 |z9781439827727|q(CRC Press)
035 (OCoLC)828743818|z(OCoLC)867318464
040 E7B|beng|epn|cE7B|dOCLCO|dOCLCQ|dN$T|dOPELS|dOCLCF|dEBLCP
|dDEBSZ|dOCLCQ
049 RIDW
050 4 TP370|b.C44 2010eb
072 7 TEC|x012000|2bisacsh
082 04 664.00154|223
090 TP370|b.C44 2010eb
245 00 Chemical deterioration and physical instability of food
and beverages /|cedited by Leif H. Skibsted, Jens Risbo
and Mogens L. Andersen.
264 1 Boca Raton :|bCRC Press,|c2010.
300 1 online resource (xxx, 789 pages) :|billustrations.
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
490 1 Woodhead Publishing series in food science, technology and
nutrition ;|vno. 186
504 Includes bibliographical references and index.
505 0 pt. I. Understanding and measuring chemical deterioration
of food and beverages -- pt. II. Understanding and
measuring physical deterioration of foods and beverages --
pt. III. Deterioration in specific food and beverage
products.
520 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.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food industry and trade.|0https://id.loc.gov/authorities/
subjects/sh85050282
650 0 Beverage industry.|0https://id.loc.gov/authorities/
subjects/sh85013498
650 7 Food industry and trade.|2fast|0https://id.worldcat.org/
fast/930843
650 7 Beverage industry.|2fast|0https://id.worldcat.org/fast/
831010
655 4 Electronic books.
700 1 Skibsted, Leif H.|q(Leif Horsfelt)|0https://id.loc.gov/
authorities/names/no2010104576
700 1 Risbo, Jens.|0https://id.loc.gov/authorities/names/
no2010104574
700 1 Andersen, Mogens L.|0https://id.loc.gov/authorities/names/
no2010104575
776 08 |iPrint version:|aSkibsted, L H.|tChemical Deterioration
and Physical Instability of Food and Beverages.
|dBurlington : Elsevier Science, ©2010|z9781845694951
830 0 Woodhead Publishing in food science, technology, and
nutrition ;|0https://id.loc.gov/authorities/names/
no2006063295|vno. 186.
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=680604|zOnline eBook. Access restricted to
current Rider University students, faculty, and staff.
856 42 |3Instructions for reading/downloading this eBook|uhttp://
guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20161013|cEBSCO|tebscoebooksacademic new |lridw
994 92|bRID
