| Description |
370 pages : illustrations ; 25 cm |
| Series |
CRC series in contemporary food science |
|
CRC series in contemporary food science.
|
| Contents |
Ch. 1. Water Activity and Plasticization / Yrjo H. Roos -- Ch. 2. Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables / Lope G. Tabil, Jr. and Shahab Sokhansanj -- Ch. 3. Irradiation / G. Blank and R. Cumming -- Ch. 4. Packaging Considerations / Marvin A. Tung, Ian J. Britt and Sylvia Yada -- Ch. 5. Controlled and Modified Atmosphere Storage / G. Mazza and D. S. Jayas -- Ch. 6. Antioxidants and Shelf Life of Foods / N. A. M. Eskin and R. Przybylski -- Ch. 7. Food Emulsifiers and Stabilizers / N. Garti -- Ch. 8. Effects of Sulfur Dioxide on Food Quality / B. L. Wedzicha -- Ch. 9. The Effect of Oxidative Enzymes in Foods / David S. Robinson -- Ch. 10. Biotechnology to Improve Shelf Life and Quality Traits of Foods / Angel Gabriel Alpuche-Solis and Octavio Paredes-Lopez |
| Summary |
"Food Shelf Life Stability presents the fundamental principles for maintaining high quality in food over an extended period. It discusses the physical, biochemical, and microbiological factors that affect the self life of food products and the variables that can enhance their stability." "This book explores the effects of water activity, glass transition, and plasticization on temperature, water content, and time-dependent phenomena that affect the shelf life of low and intermediate moisture foods. It also discusses the ways by which mechanical handling, temperature, irradiation, and packaging influence shelf life. In addition, Food Shelf Life Stability examines the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds. It also compares the effectiveness of antioxidants, emulsifiers, stabilizers, and preservatives to enhance food quality." |
|
"With information on the role of biotechnology and insights on future research and developments in the field, Food Shelf Life Stability is an indispensable guide for professionals."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Shelf-life dating.
|
|
Food -- Storage.
|
| Author |
Eskin, N. A. M. (Neason Akivah Michael)
|
|
Robinson, D. S. (David Stuart), 1935-
|
| LC no. |
00030424 |
| ISBN |
0849389763 |
|
