Food Shelf Life Stability / Edition 1

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Overview

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.
The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.
The remaining chapters discuss how mechanical handling and temperature, irradiation, and packaging all influence shelf life. Section two, on chemical factors, examines the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds. The remaining chapters compare the effectiveness of antioxidants, emulsifiers, stabilizers, and sulfur dioxide to enhance food quality. The remaining chapter in this section deals with the application of biotechnology for improving shelf life. Intended for food science professionals as well as students, Food Shelf Life Stability presents the fundamental principles that are applied to maintaining a high food quality for an extended period of time.

"...discusses issues such as packaging, irradiation, controlled atmospheres, emulsifiers & preservatives with information of research and development in this field for all food professionals."

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Editorial Reviews

Booknews
Presents fundamental principles for maintaining high quality in food over an extended period. Discusses the physical, biochemical, and microbiological factors that affect the shelf life of food products and looks at variables that can enhance their stability. Examines the effects of water activity, glass transition, and plasticization on temperature, water content, and time-dependent phenomena that affect shelf life, and also discusses ways by which mechanical handling, temperature, irradiation, and packaging influence shelf life. Eskin is affiliated with the department of foods and nutrition at the University of Manitoba, Canada; Robinson with the department of food science at Leeds University, England. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780849389764
  • Publisher: CRC Press
  • Publication date: 9/1/2000
  • Series: Contemporary Food Science Series
  • Edition number: 1
  • 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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