LEADER 02536nam 2200505 a 450 001 9910780706703321 005 20200520144314.0 010 $a1-61583-875-9 010 $a1-84569-926-2 035 $a(CKB)2510000000010427 035 $a(EBL)1584744 035 $a(Au-PeEL)EBL1584744 035 $a(CaPaEBR)ebr10654015 035 $a(CaONFJC)MIL552617 035 $a(OCoLC)867318464 035 $a(MiAaPQ)EBC1584744 035 $a(EXLCZ)992510000000010427 100 $a20130211d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 200 00$aChemical deterioration and physical instability of food and beverages$b[electronic resource] /$fedited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen 210 $aBoca Raton $cCRC Press$d2010 215 $a1 online resource (820 p.) 225 1 $aWoodhead Publishing series in food science, technology and nutrition ;$vno. 186 300 $aDescription based upon print version of record. 311 $a1-84569-495-3 320 $aIncludes bibliographical references and index. 327 $apt. 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. 330 $aFor a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area.Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture lo 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vno. 186. 606 $aFood industry and trade 606 $aBeverage industry 615 0$aFood industry and trade. 615 0$aBeverage industry. 676 $a664.00154 701 $aSkibsted$b Leif H$01563607 701 $aRisbo$b Jens$01563608 701 $aAndersen$b Mogens L$01563609 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910780706703321 996 $aChemical deterioration and physical instability of food and beverages$93832132 997 $aUNINA