Food Storage Stability

Inbunden, Engelska, 1997

2 167 kr

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Beskrivning

Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.

Produktinformation

Utgivningsdatum:1997-12-29
Mått:178 x 254 x 34 mm
Vikt:1 200 g
Format:Inbunden
Språk:Engelska
Antal sidor:560
Förlag:Taylor & Francis Inc
ISBN:9780849326462

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Mer om författaren

Taub, Irwin A.; Singh, R. Paul

Innehållsförteckning

Perception of Food Quality, A.V. CardelloFoods as Cellular Systems: Impact on Quality and Preservation, N.F. HaardProtein Instability, R.E. Barnett and H.-J. KimBiochemical Processes: Lipid Instability, W.W. NawarBiochemical Processes: Carbohydrate Instability, J. Gordon and E. DavisBiochemical Aspects: Nutritional Bioavailability, K. A. NarayanColor: Origin, Stability, Measurement, and Quality, F.M. ClydesdaleEffect of Storage on Texture, A.S. SzczesniakWater Migration and Food Storage Stability, P. ChinachotiFactors Affecting Permeation, Sorption, and Migration Processes in Package-Product Systems, R.J. Hernandez and J.R. GiacinMathematical Modeling of Quality-Loss, E.W. RossStored Product Quality: Open Dating and Temperature Monitoring, B.B. Wright and I.A. TaubQuality Management During Storage and Distribution, J.H. Wells and R.P. SinghFreezing Preservation of Fresh Foods: Quality Aspects, D. ReidQuality Changes During Distribution of Deep Frozen and Chilled Foods: Distribution Chain Situation and Modeling Considerations, W.E.L. Spiess, T. Boehme, and W. WolfTechnologies to Extend the Refrigerated Shelf-Life of Fresh Fruits and Vegetables, A.A. Kader, R.P. Singh, and J.D. MannapperumaAmbient Storage, T.C.S. YangToxicological Implications of Post-Processing In-Storage or Shipped Foods, L.D. Brown, J.T. Fruin, and R.C. WorfelConsumer Attitudes and Perceptions, C.M. BruhnIndexNTI Copy (Already routed and approved)