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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.
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