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 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.  See more details below

Overview

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
1The Shelf Life of Foods: An Overview2
2The Concept of Food Freshness: Uncovering Its Meaning and Importance to Consumers22
3Flavor Issues in Maintaining Freshness42
4Biochemical Changes Associated with Fresh-Cut Fruit Processing and Storage52
5Changes in Key Aroma Compounds during Natural Beer Aging70
6SPME-GC/MS Testing for Monitoring Off-Flavors in Processed Milk: Application of Odor Wheel Plots80
7Relating Analytical and Sensory Data To Predict Flavor Quality in Dairy Products95
8Aroma Characterization of Fresh and Stored Nonfat Dry Milk108
9Biochemical Manipulation of Flavor in Tomato Fruit124
10Effect of Pre- and Post-Harvest Treatments on Fresh Tomato Quality132
11Aroma of Fresh Field Tomatoes144
12Characterization of Aroma Compounds in Fresh and Processed Mandarin Oranges162
13Relating Sensory and Instrumental Data To Conduct an Accelerated Shelf-Life Testing of Whey-Protein-Coated Peanuts175
14Lipid Oxidation in Muscle Foods188
15Oxidative Stability of Edible Oils as Affected by Their Fatty Acid Composition and Minor Constituents201
16Food Polymer Science Approach to Studies on Freshness and Shelf Life of Foods214
17Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes223
18Staling of Bread: How To Counteract the Textural Changes and Improve the Flavor Aspects of Bread during Storage235
19Rheological Methods for Assessment of Food Freshness and Stability248
20Argon Packaging and Processing Preserves and Enhances Flavor, Freshness, and Shelf Life of Foods270
21Processing Technologies To Enhance Fresh Flavor of Citrus Juice292
Author Index305
Subject Index306

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