02647nam 2200553 a 450 991081875200332120240402022600.01-61583-875-91-84569-926-2(CKB)2510000000010427(EBL)1584744(Au-PeEL)EBL1584744(CaPaEBR)ebr10654015(CaONFJC)MIL552617(OCoLC)867318464(MiAaPQ)EBC1584744(EXLCZ)99251000000001042720130211d2010 uy 0engur|n|---|||||txtrdacontentcrdamediacrrdacarrierChemical deterioration and physical instability of food and beverages[electronic resource] /edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen1st ed.Boca Raton CRC Press20101 online resource (820 p.)Woodhead Publishing series in food science, technology and nutrition ;no. 186Description based upon print version of record.1-84569-495-3 Includes bibliographical references and index.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.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 loWoodhead Publishing in food science, technology, and nutrition ;no. 186.Food industry and tradeBeverage industryFood industry and trade.Beverage industry.664.00154Skibsted Leif H1722370Risbo Jens1722371Andersen Mogens L1722372MiAaPQMiAaPQMiAaPQBOOK9910818752003321Chemical deterioration and physical instability of food and beverages4122666UNINA