Food Shelf Life Stability - Chemical, Biochemical, and Microbiological Changes (Hardcover)

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.
The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.
The remaining chapters discuss how mechanical handling and temperature, irradiation, and packaging all influence shelf life. Section two, on chemical factors, examines the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds. The remaining chapters compare the effectiveness of antioxidants, emulsifiers, stabilizers, and sulfur dioxide to enhance food quality. The remaining chapter in this section deals with the application of biotechnology for improving shelf life. Intended for food science professionals as well as students, Food Shelf Life Stability presents the fundamental principles that are applied to maintaining a high food quality for an extended period of time.

General

Imprint:	Crc Press
Country of origin:	United States
Series:	Contemporary Food Science
Release date:	September 2000
First published:	2001
Editors:	Michael Eskin • David S. Robinson
Dimensions:	234 x 156 x 22mm (L x W x T)
Format:	Hardcover
Pages:	384
ISBN-13:	978-0-8493-8976-4
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General Promotions
LSN:	0-8493-8976-3
Barcode:	9780849389764

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!