Freshness and Shelf Life of Foods

Freshness and Shelf Life of Foods

by Hugo Weenen
     
 

ISBN-10: 0841238014

ISBN-13: 9780841238015

Pub. Date: 11/28/2002

Publisher: American Chemical Society

Freshness and Shelf Life of Foods includes a number of disciplines which are relevant for the subject of the book: chemistry, physicis, food technology, and sensory and consumer science. Subjects include flavor, texture, characterization methods and methods to improve the freshness or shelf-life of a product.
The book is both an up-to-date and comprehensive

Overview

Freshness and Shelf Life of Foods includes a number of disciplines which are relevant for the subject of the book: chemistry, physicis, food technology, and sensory and consumer science. Subjects include flavor, texture, characterization methods and methods to improve the freshness or shelf-life of a product.
The book is both an up-to-date and comprehensive treatise of the subject, and includes a number of breakthroughs in our understanding of freshness and shelf-life of foods. This volume focuses on shelf life of foods, flavor aspects of freshness, rheological methods to determine freshness, processing of citrus in relation to retaining its fresh character, lipid oxidation in muscle foods and the food polymer science approach to studies on freshness and shelf-life. Freshness and Shelf Life of Foods focuses on the science and technology of preserving food freshness. This book discusses flavor, texture, and characterization methods to improve the freshness or shelf-life of a product.

Product Details

ISBN-13:
9780841238015
Publisher:
American Chemical Society
Publication date:
11/28/2002
Series:
ACS Symposium Series, #836
Pages:
344
Product dimensions:
9.10(w) x 6.20(h) x 0.90(d)

Table of Contents

Preface
Introduction and General Issues
1. The Shelf Life of Foods: An Overview, Tanoj K. Singh and Keith R. Cadwallader
2. The Concept of Food Freshness: Uncovering Its Meaning and Importance to Consumers, A. V. Cardello and H. G. Schutz
3. Flavor Issues in Maintaining Freshness, G.A. Reineccius
4, Olusola Lamikanra and Michael A. Watson
Flavor Aspects
5. Changes in Key Aroma Compounds during Natural Beer Aging, P. Schieberle and D. Komarek
6. SPME-GC/MS Testing for Monitoring Off-Flavors in Processed Milk: Application of Odor heel Plots, R. T. Marsili and N. Miller
7. Relating Analytical and Sensory Data To Predict Flavor Quality in Dairy Products, Alexandra E. Boelrijk and Catrienus de Jong
8. Aroma Characterization of Fresh and Stored Nonfat Dry Milk, Yonca Karagl-Yceer, MaryAnne Drake, and Keith R. Cadwallader
9. Biochemical Manipulation of Flavor in Tomato Fruit, Fabienne Boukobza and Andrew J. Taylor
10. Effect of Pre- and Post-Harvest Treatments on Fresh Tomato Quality, Fabienne Boukobza and Andrew J. Taylor
11. Aroma of Fresh Field Tomatoes, Florian Mayer, Gary Takeoka, Ron Buttery, Youngla Nam, Michael Naim, Yair Bezman, and Haim Rabinowitch
12. Characterization of Aroma Compounds in Fresh and Processed Mandarin Oranges, P. Schieberle, M. Mestres, and A. Buettner
13. Relating Sensory and Instrumental Data To Conduct an Accelerated Shelf-Life Testing of Whey-Protein-Coated Peanuts, S.-Y. Lee, J.-X. Guinard, and J. M. Krochta
14. Lipid Oxidation in Muscle Foods, P. A. Morrissey, J. P. Kerry, and K. Galvin
15. Oxidative Stability of Edible Oils as Affected by Their Fatty Acid Composition and Minor Constituents, Fereidoon Shahidi
Texture
16. Food Polymer Science Approach to Studies on Freshness and Shelf Life of Foods, Louise Slade and Harry Levine
17. Rehydration of Crispy Cereal Products:A Tentative Explanation of Texture Changes, Galle Roudaut, Catherine Dacremont, Baltasar Valles Pamies, John R. Mitchell, and Martine Le Meste
18. Staling of Bread: How To Counteract the Textural Changes and Improve the Flavor Aspects of Bread during Storage, L. Christiansen, T. Spendler, and J. B. Nielsen
19. Rheological Methods for Assessment of Food Freshness and Stability, V. D. Truong and C. R. Daubert
Methods To Improve Freshness and Shelf Life
20. Argon Packaging and Processing Preserves and Enhances Flavor, Freshness, and Shelf Life of Foods, Kevin C. Spencer and David J. Humphreys
21. Processing Technologies To Enhance Fresh Flavor of Citrus Juice, Robert J. Braddock and Rene M. Goodrich
Indexes
Author Index
Subject Index

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