Chemical Deterioration and Physical Instability of Food and Beverages book cover

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.

R&D and QA staff in the food industry and researchers with an interest in this subject

Hardbound, 824 Pages

Published: April 2010

Imprint: Woodhead Publishing

ISBN: 978-1-84569-495-1


  • This magnificent book has not left any stones unturned; it is a winner for all in the broad spectrum of the Food Industry., Food and Beverage Reporter


  • Part 1 Understanding and measuring chemical deterioration of foods and beverages: Oxidative rancidity; Protein oxidation; The Maillard reaction and quality deterioration; Flavour deterioration during storage; Light-induced quality changes. Part 2 Understanding and measuring physical deterioration of foods and beverages: Moisture loss, gain and migration; Crystallization; Structural and mechanical properties of fats; Emulsion breakdown; Gelatinization and retrogradation of starch and its implications; Syneresis in food gels and its implications; Understanding, detecting and preventing taints in food. Part 3 Chemical and physical deterioration in specific food and beverage products: Bakery products; Bulk oils and shortenings, spreads, and frying oils; Chemical processes responsible for quality deterioration in fish; Wine; Fruit and vegetables; Enzymatic deterioration of plant foods; Stability of vitamins during food processing and storage; Frozen foods; Ready-to-eat meals and catered foods; Food powders; The effect of non-meat ingredients on quality parameters in meat and poultry; Dairy products.


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