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



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Titolo: Chemical deterioration and physical instability of food and beverages [[electronic resource] /] / edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen Visualizza cluster
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  Visualizza cluster
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
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Serie: Woodhead Publishing in food science, technology, and nutrition ; ; no. 186.