Chemical Deterioration and Physical Instability of Food and Beverages

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

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  • Author : Leif H Skibsted
  • Publisher : Elsevier
  • Pages : 824 pages
  • ISBN : 1845699262
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKChemical Deterioration and Physical Instability of Food and Beverages

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 : 23 April 2010
GET THIS BOOKChemical Deterioration and Physical Instability of Food and Beverages

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

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 : Woodhead Publishing Limited
  • Release : 23 July 2021
GET THIS BOOKChemical Deterioration and Physical Instability of Food and Beverages

For a food product to be a success, it must be stable throughout shelf life. Deterioration due to chemical changes and alterations or physical instability is not always recognized, yet can be as problematic as microbial spoilage. This book provides a review of key topics in this area. It starts by considering chemical reactions that can negatively affect food quality, such as oxidative rancidity, and their measurement. Chapters then review deterioration associated with physical changes, such as moisture loss, crystallization,

Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life
  • Author : David Kilcast,Persis Subramaniam
  • Publisher : Elsevier
  • Release : 08 April 2011
GET THIS BOOKFood and Beverage Stability and Shelf Life

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 and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also

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 : 25 November 2020
GET THIS BOOKChemical Changes During Processing and Storage of Foods

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 components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic

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 : 27 September 2010
GET THIS BOOKOxidation in Foods and Beverages and Antioxidant Applications

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful 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 foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters

Sensory Analysis for Food and Beverage Quality Control

Sensory Analysis for Food and Beverage Quality Control
  • Author : David Kilcast
  • Publisher : Elsevier
  • Release : 24 May 2010
GET THIS BOOKSensory Analysis for Food and Beverage Quality Control

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 book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to

Food Powders

Food Powders
  • Author : Enrique Ortega-Rivas,Pablo Juliano,Hong Yan
  • Publisher : Springer Science & Business Media
  • Release : 04 April 2006
GET THIS BOOKFood Powders

This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.

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 : 23 July 2015
GET THIS BOOKWater Stress in Biological, Chemical, Pharmaceutical and Food Systems

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, Pharmaceutical and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a

The Stability and Shelf Life of Food

The Stability and Shelf Life of Food
  • Author : Persis Subramaniam,Peter Wareing
  • Publisher : Woodhead Publishing
  • Release : 24 May 2016
GET THIS BOOKThe Stability and Shelf Life of Food

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 methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage.

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 : 25 June 2014
GET THIS BOOKHandbook of dietary and nutritional aspects of bottle feeding

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 milk feeds, i.e. formula or bottle feeds. This handbook covers formula feeds in the most comprehensive way. Each contribution starts with convenient summary points. Six parts give information about

Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)

Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)
  • Author : Neil Farmer
  • Publisher : Elsevier
  • Release : 26 February 2013
GET THIS BOOKTrends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG)

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends. Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages

A Framework for Assessing Effects of the Food System

A Framework for Assessing Effects of the Food System
  • Author : National Research Council,Institute of Medicine,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on a Framework for Assessing the Health, Environmental, and Social Effects of the Food System
  • Publisher : National Academies Press
  • Release : 17 June 2015
GET THIS BOOKA Framework for Assessing Effects of the Food System

How we produce and consume food has a bigger impact on Americans' well-being than any other human activity. The food industry is the largest sector of our economy; food touches everything from our health to the environment, climate change, economic inequality, and the federal budget. From the earliest developments of agriculture, a major goal has been to attain sufficient foods that provide the energy and the nutrients needed for a healthy, active life. Over time, food production, processing, marketing, and

Food Oxidants and Antioxidants

Food Oxidants and Antioxidants
  • Author : Grzegorz Bartosz
  • Publisher : CRC Press
  • Release : 21 June 2013
GET THIS BOOKFood Oxidants and Antioxidants

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present

Advances in Meat, Poultry and Seafood Packaging

Advances in Meat, Poultry and Seafood Packaging
  • Author : Joseph P. Kerry
  • Publisher : Elsevier
  • Release : 22 June 2012
GET THIS BOOKAdvances in Meat, Poultry and Seafood Packaging

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in

Alcoholic Beverages

Alcoholic Beverages
  • Author : John Piggott
  • Publisher : Elsevier
  • Release : 24 November 2011
GET THIS BOOKAlcoholic Beverages

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics