Food Shelf Life Stability / Edition 1

Food Shelf Life Stability / Edition 1

by Michael Eskin
     
 

ISBN-10: 0849389763

ISBN-13: 9780849389764

Pub. Date: 09/01/2000

Publisher: Taylor & Francis

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.

Overview

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.

Product Details

ISBN-13:
9780849389764
Publisher:
Taylor & Francis
Publication date:
09/01/2000
Series:
Contemporary Food Science Series
Pages:
384
Product dimensions:
6.14(w) x 9.21(h) x 0.88(d)

Table of Contents

Physical Factors
Water Activity and Plasticization, Dr. Yrjö H. Roos
Mechanical and Temperature Effects, Dr. L. G. Tabil and Dr. S. Sokhansanj
Irradiation, Dr. G. Blank and Dr. R. Cummings
Packaging, Dr. M. A. Tung, I.A. Briggs, and S. Yada

Chemical Factors
Controlled and Modified Atmosphere, Dr. G. Mazza and Dr. D. S. Jayas
Antioxidants, Dr. N.A.M. Eskin and Dr. R. Przybylski
Emulsifiers and Stabilizers, Dr. N. Garti
Sulfer Dioxide, Dr. B. T. Wedzicha
Biochemical Factors
Oxidoreductases, Dr. D.S. Robinson
Biotechnology, Dr. A. G. Alpuche-Solis and Dr. O. Parades-Lopez

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