Chemical Deterioration and Physical Instability of Food and Beverages

Chemical Deterioration and Physical Instability of Food and Beverages

1st Edition - April 23, 2010

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  • Editors: Leif Skibsted, Jens Risbo, Mogens Andersen
  • eBook ISBN: 9781845699260
  • Paperback ISBN: 9780081014417

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Description

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.

Key Features

  • 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

Readership

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

Table of Contents

  • 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

Product details

  • No. of pages: 824
  • Language: English
  • Copyright: © Woodhead Publishing 2010
  • Published: April 23, 2010
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9781845699260
  • Paperback ISBN: 9780081014417

About the Editors

Leif Skibsted

Leif Skibsted is a Professor in the Department of Food Science at the University of Copenhagen, Denmark. Leif Skibsted is well known for his research into food quality deterioration and food oxidation in particular.

Jens Risbo

Jens Risbo is Associate Professor in the Department of Food Science at the University of Copenhagen, Denmark. Jens Risbo is well known for his research into food quality deterioration and food oxidation in particular.

Mogens Andersen

Mogens Anderson is Associate Professor in the Department of Food Science at the University of Copenhagen, Denmark. Jens Risbo is well known for his research into food quality deterioration and food oxidation in particular.

Affiliations and Expertise

University of Copenhagen, Denmark

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