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 provide...

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Bibliographic Details
Other Authors: Skibsted, Leif H., Risbo, Jens., Andersen, Mogens L.
Format: eBook
Language: English
Published: Boca Raton : CRC Press, 2010.
Series: Woodhead Publishing in food science, technology, and nutrition ; no. 186.
Subjects:
Food industry and trade.
Beverage industry.
elektronické knihy
electronic books
ISBN: 9781845699260
9781845694951
9781439827727
Physical Description: 1 online zdroj (xxx, 789 p.) : ill.

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Table of contents

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020 |a 9781845699260  |q (ebook) 
020 |z 9781845694951 
020 |z 9781439827727 
035 |a (OCoLC)828743818 
040 |a E7B  |b eng  |c E7B  |d OCLCO  |d OCLCQ  |d N$T  |d OPELS  |d OCLCF 
245 0 0 |a Chemical deterioration and physical instability of food and beverages  |h [elektronický zdroj] /  |c edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen. 
260 |a Boca Raton :  |b CRC Press,  |c 2010. 
300 |a 1 online zdroj (xxx, 789 p.) :  |b ill. 
490 1 |a Woodhead Publishing series in food science, technology and nutrition ;  |v no. 186 
504 |a Includes bibliographical references and index. 
505 0 |a pt. I. Understanding and measuring chemical deterioration of food and beverages -- pt. II. Understanding and measuring physical deterioration of foods and beverages -- pt. III. Deterioration in specific food and beverage products. 
520 |a 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 measurementReviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallizationDocuments deterioration in specific food and beverage products including bakery products, frozen foods and wine. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Food industry and trade. 
650 0 |a Beverage industry. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Skibsted, Leif H. 
700 1 |a Risbo, Jens. 
700 1 |a Andersen, Mogens L. 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v no. 186. 
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992 |a BK  |c KNOVEL 
999 |c 79505  |d 79505 
993 |x NEPOSILAT  |y EIZ 

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