Buch, Englisch, Format (B × H): 155 mm x 233 mm, Gewicht: 1372 g
Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition
Buch, Englisch, Format (B × H): 155 mm x 233 mm, Gewicht: 1372 g
Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition
ISBN: 978-0-08-101441-7
Verlag: Elsevier Science & Technology
Autoren/Hrsg.
Weitere Infos & Material
Part 1 Understanding and measuring chemical deterioration of foods and beverages Oxidative rancidity Protein oxidation The Maillard reaction and quality deterioration Flavour deterioration during storage Light-induced quality changes Part 2 Understanding and measuring physical deterioration of foods and beverages Moisture loss, gain and migration Crystallization Structural and mechanical properties of fats Emulsion breakdown Gelatinization and retrogradation of starch and its implications Syneresis in food gels and its implications Understanding, detecting and preventing taints in food Part 3 Chemical and physical deterioration in specific food and beverage products Bakery products Bulk oils and shortenings, spreads, and frying oils Chemical processes responsible for quality deterioration in fish Wine Fruit and vegetables Enzymatic deterioration of plant foods Stability of vitamins during food processing and storage Frozen foods Ready-to-eat meals and catered foods Food powders The effect of non-meat ingredients on quality parameters in meat and poultry Dairy products