
Chemical Deterioration and Physical Instability of Food and Beverages
Description
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
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 changesPart 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 foodPart 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
Jens Risbo
Mogens Andersen
Affiliations and Expertise
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