The stability and shelf life of food. (2016)

• Record Type: Book
• Further Information: Note: Edited by Persis Subramaniam.
• Editors: Subramaniam, Persis
• Contents: Front Cover; The Stability and Shelf Life of Food; Related titles; The Stability and Shelf Life of Food; Copyright; Contents; Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; One -- Deteriorative Processes and Factors Influencing Shelf Life; 1 -- Microbiological Spoilage of Foods and Beverages; 1.1 Introduction; 1.2 Spoilage Microorganisms of Foods and Beverages; 1.2.1 Molds and Yeasts; 1.2.2 Bacteria; 1.3 Factors Affecting Microbial Growth in Foods and Beverages; 1.3.1 Intrinsic Factors; 1.3.2 Extrinsic Factors; 1.3.3 Implicit Factors 1.3.4 Processing Factors1.4 Assessment of Microbiological Spoilage of Foods and Beverages; 1.5 Predicting Microbiological Spoilage of Foods and Beverages; 1.6 Control of Microbiological Spoilage of Foods and Beverages; 1.6.1 Prevention of Microbial Contamination; 1.6.2 Reduction of Microbial Contamination; 1.6.2.1 Thermal Treatments; 1.6.2.2 Nonthermal Processing Technologies; 1.6.3 Prevention of Microbial Growth; 1.6.3.1 Temperature Control; 1.6.3.2 Packaging Technologies; 1.6.3.3 Antimicrobial Agents; 1.6.3.4 Biopreservation Approaches; 1.7 Future Trends 1.8 Sources of Further Information and Advice1.8.1 Books and Book Chapters; 1.8.2 Predictive Models; 1.8.3 Research Projects; References; 2 -- Chemical Deterioration and Physical Instability of Foods and Beverages; 2.1 Introduction; 2.2 Chemical Deterioration and Physical Instability of Foods and Beverages; 2.2.1 Chemical Deterioration; 2.2.1.1 Lipid Oxidation; 2.2.1.2 Enzymatic Degradation; 2.2.1.3 Nonenzymatic Browning; 2.2.1.4 Light-Induced Chemical Changes; 2.2.1.5 Protein Degradation; 2.2.2 Physical Deterioration; 2.2.2.1 Mechanical Damage; 2.2.2.2 Moisture Change and Glass Transition 2.2.2.3 Starch Gelatinization and Retrogradation2.2.2.4 Chill Injury; 2.2.2.5 Crystal Growth; 2.2.2.6 Emulsion Breakdown; 2.3 Factors Affecting the Rate of Quality Loss Due to Chemical Deterioration and Physical Instability; 2.3.1 Extrinsic Factors; 2.3.1.1 Temperature; 2.3.1.2 Relative Humidity; 2.3.1.3 Light; 2.3.1.4 Packaging; 2.3.2 Intrinsic Factors; 2.3.2.1 Moisture and Water Activity; 2.3.2.2 pH and Total Acidity; 2.3.2.3 Oxygen; 2.3.2.4 Product Formulation and Composition; 2.4 Measuring Chemical Deterioration and Physical Instability of Foods and Beverages; 2.4.1 Sensory Panels 2.4.2 Instrumental Methods2.4.2.1 Physical Measurements; 2.4.2.2 Chemical Measurements; 2.5 Predicting and Monitoring Chemical Deterioration and Physical Instability of Foods and Beverages; 2.5.1 Kinetic Modeling of Food Quality Attributes; 2.5.1.1 Modeling Chemical Reactions; 2.5.1.2 Modeling Temperature Dependence of Chemical Reactions; 2.5.1.3 Determination of Kinetic Parameters; 2.5.1.4 Other Kinetic Models; 2.5.2 Time-Temperature History; 2.6 Preventing Chemical Deterioration and Physical Instability of Foods and Beverages; 2.7 Future Trends; 2.8 Sources of Further Information
• Edition: Second edition
• Publisher Details: Duxford, UK : Woodhead Publishing is an imprint of Elsevier
• Publication Date: 2016
• Extent: 1 online resource, illustrations
• Subjects: 641.4/8; Food -- Storage; Food -- Shelf-life dating; TECHNOLOGY & ENGINEERING -- Food Science; Food -- Shelf-life dating; Food -- Storage; Electronic books
• Languages: English
• ISBNs: 9780081004364; 0081004362
• Related ISBNs: 9780081004357; 0081004354
• Notes: Note: Includes bibliographical references and index.; Note: Online resource; title from PDF title page (ScienceDirect, viewed June 9, 2016).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.