Chemical Deterioration and Physical Instability of Food and Beverages 1st Edition by Leif Skibsted, Jens Risbo, Mogens Andersen 9781845694951 1845694953

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Product details:

ISBN 10: 1845694953

ISBN 13: 9781845694951

Author: Leif H Skibsted; Jens Risbo; Mogens L Andersen

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 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

Table of contents:

Part I: Understanding and Measuring Chemical Deterioration of Food and Beverages
Chapter 1: Oxidative Rancidity in Foods and Food Quality
Chapter 2: Protein Oxidation in Foods and Food Quality
Chapter 3: The Maillard Reaction and Food Quality Deterioration
Chapter 4: Flavor Deterioration During Food Storage
Chapter 5: Light-Induced Quality Changes in Food and Beverages

Part II: Understanding and Measuring Physical Deterioration of Foods and Beverages
Chapter 6: Moisture Loss, Gain and Migration in Foods and Its Impact on Food Quality
Chapter 7: Crystallization in Foods and Food Quality Deterioration
Chapter 8: Structural and Mechanical Properties of Fats and Their Implications for Food Quality
Chapter 9: Emulsion Breakdown in Foods and Beverages
Chapter 10: Gelatinization and Retrogradation of Starch in Foods and Its Implications for Food Quality
Chapter 11: Syneresis in Food Gels and Its Implications for Food Quality
Chapter 12: Understanding, Detecting and Preventing Taints in Foods

Part III: Deterioration in Specific Food and Beverage Products
Chapter 13: Chemical and Physical Deterioration of Bakery Products
Chapter 14: Chemical and Physical Deterioration of Bulk Oils and Shortenings, Spreads and Frying Oils
Chapter 15: Chemical Processes Responsible for Quality Deterioration in Fish
Chapter 16: Chemical and Physical Deterioration of Wine
Chapter 17: Postharvest Chemical and Physical Deterioration of Fruit and Vegetables
Chapter 18: Enzymatic Deterioration of Plant Foods
Chapter 19: Stability of Vitamins During Food Processing and Storage
Chapter 20: Chemical and Physical Deterioration of Frozen Foods
Chapter 21: Chemical Deterioration and Physical Instability in Ready-to-Eat Meals and Catered Foods
Chapter 22: Chemical Deterioration and Physical Instability of Food Powders
Chapter 23: The Effect of Non-Meat Ingredients on Quality Parameters in Meat and Poultry
Chapter 24: Chemical Deterioration and Physical Instability of Dairy Products

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Tags: Leif Skibsted, Jens Risbo, Mogens Andersen, Deterioration