| Description |
viii, 282 pages : illustrations ; 24 cm |
| Series |
Food science and technology ; 75 |
|
Food science and technology (Marcel Dekker, Inc.) ; 75
|
| Contents |
1. The Staling Mechanism / Henry F. Zobel and Karel Kulp -- 2. Surfactants / William H. Knightly -- 3. Amylolytic Enzymes / Linda K. Bowles -- 4. Nonamylolytic Enzymes / Jan H. van Eijk and Jan D. R. Hille -- 5. Instrumental Methods / Joseph G. Ponte, Jr. and David Z. Ovadia -- 6. Sensory Methods / Carole S. Setser -- 7. Preservatives / Jack G. Grundy -- 8. Modified Atmosphere Packaging / James P. Smith and B. K. Simpson -- 9. A Baker's Perspective / Leonard W. Heflich -- 10. The Consumer's Perception / Kristine S. Watson and Patricia J. Boyle -- 11. Labeling and Regulatory Requirements / James L. Vetter |
| Summary |
This practical reference offers - for the first time in a wide-ranging, single-source volume - comprehensive coverage of the staling process that occurs upon aging in baked goods, covering in detail the technologies for maintaining freshness, such as crumb softeners, enzymes, packaging, and preservatives. With over 800 bibliographic citations, figures, and tables, Baked Goods Freshness is an indispensable resource for starch, analytical, and cereal chemists and biochemists; biotechnologists; composition and nutrition engineers; food scientists; nutritionists; preservation and storage personnel; and upper-level undergraduate, graduate, and continuing-education students in these disciplines |
| Notes |
Includes bibliographical references and index |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Baked products -- Analysis.
|
|
Food spoilage.
|
| Author |
Hebeda, Ronald E.
|
|
Zobel, Henry F.
|
| LC no. |
96014598 |
| ISBN |
082479348X hardcover alkaline paper |
|
