Chemical deterioration and physical instability of food and beverages [[electronic resource] /] / edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen

• Pubblicazione: Boca Raton, : CRC Press, 2010
• Descrizione fisica: 1 online resource (820 p.)
• Disciplina: 664.00154
• Soggetto topico: Food industry and trade; Beverage industry
• Altri autori: SkibstedLeif H RisboJens AndersenMogens L
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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.
• Sommario/riassunto: 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 lo
• Titolo autorizzato: Chemical deterioration and physical instability of food and beverages
• ISBN: 1-61583-875-9; 1-84569-926-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910780706703321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing in food science, technology, and nutrition ; ; no. 186.