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Chemical Deterioration and Physical Instability of Food and Beverages,Skibsted, Leif H,Woodhead Publishing Limited;Ingram Publisher Services [Distributor] by Skibsted, Leif H.; Risbo, Jens ; Andersen, Mogens L. (Eds.) is a nonfiction available to read on EtoBox.

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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 recognized, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in Part I focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part I reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. This book outlines the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. Content: Front Matter Introduction Table of Contents Part I. Understanding and Measuring Chemical Deterioration of Food and Beverages 1. Oxidative Rancidity in Foods and Food Quality 2. Protein Oxidation in Foods and Food Quality 3. The Maillard Reaction and Food Quality Deterioration 4. Flavor Deterioration during Food Storage 5. Light-Induced Quality Changes in Food and Beverages Pa

Who reads Chemical Deterioration and Physical Instability of Food and Beverages,Skibsted, Leif H,Woodhead Publishing Limited;Ingram Publisher Services [Distributor]?

Author

Skibsted, Leif H.; Risbo, Jens ; Andersen, Mogens L. (Eds.)

Publisher

Woodhead Publishing Ltd

Published

2010

Language

EN

ISBN

9781439827727

Category

nonfiction

Subjects

Engineering, Mathematics, Business