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Title Chemical deterioration and physical instability of food and beverages / edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen.

Publication Info. Boca Raton : CRC Press, 2010.

Item Status

Description 1 online resource (xxx, 789 pages) : illustrations.
Physical Medium polychrome
Description text file
Series Woodhead Publishing series in food science, technology and nutrition ; no. 186
Woodhead Publishing in food science, technology, and nutrition ; no. 186.
Bibliography Includes bibliographical references and index.
Contents 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.
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 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.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Food industry and trade.
Food industry and trade.
Beverage industry.
Beverage industry.
Genre/Form Electronic books.
Added Author Skibsted, Leif H. (Leif Horsfelt)
Risbo, Jens.
Andersen, Mogens L.
Other Form: Print version: Skibsted, L H. Chemical Deterioration and Physical Instability of Food and Beverages. Burlington : Elsevier Science, ©2010 9781845694951
ISBN 9781845699260 (electronic book)
1845699262 (electronic book)
9781845694951 (Woodhead Pub.)
9781439827727 (CRC Press)