UID:
almafu_9958130854402883
Umfang:
1 online resource (853 pages) :
,
illustrations, charts
ISBN:
0-323-13929-9
Serie:
Food science and technology : a series of monographs
Inhalt:
FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible. A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form. This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations. A valuable reference book containing useful information for food scienctists and technologists. As the application of science to world food supply needs becomes increasingly important, there is a greater need for improved stability and shelf life of foods and beverages. This handbook distills a great amount of information on all aspects of food and beverage stability into easily accessible, uncluttered tabular form.
Anmerkung:
Description based upon print version of record.
,
Front Cover; Handbook of Food and Beverage Stability: Chemical, Biochemical, Microbiological, and Nutritional Aspects; Copyright Page; Table of Contents; Contributors; Preface; Chapter 1. Effect of Aging on Freshness of White Pan Bread; Tables; Figures; References; Chapter 2. Characteristics, Composition, and Shelf-Life of Cheese; I. Definitions of Cheese; II. Natural Cheese; III. Process Cheese and Related Products; IV. Nutritional Qualities of Cheese; V. Shelf Stability of Cheese; VI. Cheese Spoilage; VII. Out-of-Refrigeration Display of Cheeses; Tables; Figures; References
,
Chapter 3. Changes in Quality of Meat during Aging and Storage; I. Introduction; II. Postmortem Changes; III. Quality Changes during Storage; Tables; References; Chapter 4. The Shelf-Life of Fish and Shellfish; Text; Abbreviations Used in the Tables; Tables; Index to Tables; References; Chapter 5. Shelf-Life of Fruits; I. Introduction; II. Criteria Determining Shelf-Life; III. Factors Affecting Shelf-Life; IV. Methods to Increase Shelf-Life; Tables; References; Chapter 6. Chocolate; I. Cocoa and Chocolate Composition; II. Triglyceride Crystal Structure; III. Cocoa Butter Polymorphs
,
IV. Storage Defects; V. Packaging; VI. Summary of Storage Defects and Conditions; Tables; Figures; References; Chapter 7. Candy and Sugar Confectionery; I. Introduction; II. Properties of Sucrose and Other Ingredients; III. Processing Effects on Quality and Stability; IV. Changes during Storage; V. Nutritional and Safety Concerns; Tables; References; Chapter 8. Grain Legumes; Text; Tables; References; Chapter 9. Minor Components of Rice: Changes during Storage; I. Introduction; II. Hemicelluloses; III. Ferulic Acid; Tables; Figures; References
,
Chapter 10. Chemical and Microbiological Stability of Shoyu (Fermented Soy Sauce); I. Introduction and History; II. Shoyu in Japan; III. Stability of Color of Shoyu; IV. Turbidity Formation during Storage and Consumption of Shoyu; V. Stability of Flavor Components of Shoyu for Heating and for Oxidation; VI. Effects of Containers on Quality of Shoyu; VII. Microbial Stability of Shoyu; Tables; Figures; References; Chapter 11. Shelf-Life of Milk; I. Introduction; II. Physical Properties of Milk; III. Protecting the Quality of Milk; IV. Shelf-Life of Milk; V. Defects in Shelf-Life of Milk
,
VI. Research Efforts to Combat Shelf-Life Defects; VII. Shelf-Life of Other Dairy Products; VIII. Summary; Tables; References; Chapter 12. Chemical Changes during Storage of Tea; I. Introduction; II. Chemical Changes Responsible for Deterioration in Quality of Tea; Tables; Figures; References; Chapter 13. Coffee; I. Introduction; II. Green Coffee; III. Roasted Coffee; IV. Instant Coffee; Tables; References; Chapter 14. Citrus Fruit Juices; I. Introduction; II. Microbial Growth; III. Flavor Degradation; IV. Shelf-Life Monitoring; V. Nutrient Losses; Tables; Figures; References; Chapter 15. Shelf-Life of Wine
,
English
Weitere Ausg.:
ISBN 0-12-169070-9
Sprache:
Englisch
Bookmarklink
