Food Shelf Life Stability : Chemical, Biochemical, and Microbiological Changes - David S. Robinson

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Food Shelf Life Stability

Chemical, Biochemical, and Microbiological Changes

By: David S. Robinson (Editor), Michael Eskin (Editor)

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Hardcover | 19 September 2000 | Edition Number 1

At a Glance

Hardcover
384 Pages

Dimensions(cm)
23.4 x 15.6 x 2.24

Hardcover

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Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.
The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.
The remaining chapters discuss how mechanical handling and temperature, irradiation, and packaging all influence shelf life. Section two, on chemical factors, examines the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds. The remaining chapters compare the effectiveness of antioxidants, emulsifiers, stabilizers, and sulfur dioxide to enhance food quality. The remaining chapter in this section deals with the application of biotechnology for improving shelf life. Intended for food science professionals as well as students, Food Shelf Life Stability presents the fundamental principles that are applied to maintaining a high food quality for an extended period of time.

Industry Reviews

"well written and well documentedThis will be an excellent reference for scientists and technologists involved with various facets of food technology principles." - Vijai K. S. Shukla, Director, International Food Science Centre A/S, Denmark, inform, Vol. 12

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You Can Find This Book In

Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Biochemical Engineering Science Biology, Life Sciences Biochemistry Microbiology excluding Medical

Physical Factors
Water Activity and Plasticization	p. 3
Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables	p. 37
Irradiation	p. 87
Packaging Considerations	p. 129
Chemical Factors
Controlled and Modified Atmosphere Storage	p. 149
Antioxidants and Shelf Life of Foods	p. 175
Food Emulsifiers and Stabilizers	p. 211
Effects of Sulfur Dioxide on Food Quality	p. 265
Biochemical Factors
The Effect of Oxidative Enzymes in Foods	p. 297
Biotechnology to Improve Shelf Life and Quality Traits of Foods	p. 323
Index	p. 365
Table of Contents provided by Syndetics. All Rights Reserved.

Food Shelf Life Stability

Chemical, Biochemical, and Microbiological Changes

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

You Can Find This Book In

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