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Shelf Life Food Technology Book from C.H.I.P.S.

Chemical Deterioration and Physical Instability of Food and Beverages
edited by Leif H. Skibsted

For a food product to be a success, it must be stable throughout shelf life. Deterioration due to chemical changes and alterations or physical instability are not always recognized, yet can be as problematic as microbial spoilage.

Chemical Deterioration and Physical Instability of Food and Beverages provides coverage of key topics in this area.

Features:

  • examines chemical reactions which can negatively affect food quality and measurement
  • reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization
  • covers deterioration in specific food and beverage products including bakery products, frozen foods and wine
  • chapters document deterioration in specific food and beverage products ranging from fish and fruit and vegetables to bakery products and wine

Contents

Part 1: Understanding and Measuring Chemical Deterioration of Foods and Beverages

Oxidative rancidity in foods and food quality

  • Oxidative rancidity and food quality
  • Mechanisms of lipid oxidation
  • Factors affecting the rate of lipid oxidation
  • Measuring oxidation in a food or food ingredient
  • Measuring oxidative stability in a food or food ingredient
  • Prevention of oxidative rancidity

Protein oxidation in foods and food quality

  • Protein oxidation definition and mechanisms
  • From amino acid oxidation to protein oxidation
  • Measuring protein oxidation in foods
  • Protein oxidation in food
  • Predicting and monitoring and controlling

The Maillard reaction and food quality deterioration

  • Introduction to Maillard reaction and food quality deterioration
  • Mechanisms involved in the Maillard reaction
  • Factors affecting the Maillard reaction
  • Maillard reaction and food flavour deterioration
  • Maillard reaction, food nutritional losses and browning
  • Maillard-generated toxicants
  • Measuring and monitoring the Maillard reaction in foods with regards to quality in foods with regards to quality deterioration

Flavour deterioration during food storage

  • Loss of desirable aroma components from model systems during storage
  • Loss of desirable aroma components from food systems during storage
  • Measuring, predicting and monitoring flavour deterioration in foods
  • Methodologies
  • Case studies
  • Minimising flavour deterioration

Light-induced quality changes in foods and beverages

  • Photochemical reactions in food and beverages
  • Meat and meat products
  • Frozen fish
  • Dairy products
  • Vegetable oils
  • Beer
  • Alcoholic beverages

Part 2: Understanding and Measuring Physical Deterioration of Foods and Beverages

Moisture loss, gain and migration in foods and its impact on food quality

  • Basic concepts of the mechanisms of the moisture transfers in food products
  • Sorption isotherm characterisation of foods
  • Water relationships in foods
  • Conditions for moisture migration and foods affected by moisture transfer
  • Measurement of water migration
  • Modelling moisture transport phenomena in food products

Crystallization in foods and food quality deterioration

  • Crystallization in foods
  • Measurement of crystalline microstructure in foods
  • Quality deterioration in food products associated with crystallization

Structural and mechanical properties of fats and their implications for food quality

  • Fat crystal network structure components
  • Structural basis for the elasticity and yield stress of fats
  • Processing conditions for fats

Emulsion breakdown in foods and beverages

  • Breakdown and quality deterioration
  • Mechanisms of emulsion breakdown
  • Controlling emulsion breakdown
  • Factors influencing emulsion breakdown
  • Measuring, predicting and monitoring emulsion breakdown

Gelatinization and retrogradation of starch in foods and its implications for food quality

  • Concepts of gelatinization and retrogradation
  • Measuring, predicting and monitoring starch gelatinization and retrogradation in foods
  • Controlling starch gelatinization and retrogradation to improve shelf life

Syneresis in food gels and its implications for food quality

  • Monitoring syneresis
  • Mechanism of syneresis
  • Characteristics of syneresis phenomena in different foods

Understanding, detecting and preventing taints in food

  • Chemistry of taint
  • Sources of taints
  • Detection and analysis of taints
  • Diagnostic taint testing
  • Ethical aspects
  • Case studies

Part 3: Deterioration in Specific Food and Beverage Products

Chemical and physical deterioration of bakery products

  • Rancidity
  • Staling of bakery products: changes which contribute to loss of freshness
  • Storage instability in baked products
  • Manipulating the shelf life of bakery products
  • Case studies

Chemical and physical deterioration of bulk oils and shortenings, spreads, and frying oils

  • Chemical deterioration and physical instability
  • Analytical procedures for detecting, predicting, and monitoring undesirable changes
  • Preventing oxidative deterioration with antioxidants

Chemical processes responsible for quality deterioration in fish

  • Composition of fish
  • The rigor mortis process
  • Protein degradation catalysed by enzymes
  • Degradation of lipids by enzymes
  • Enzymatic degradation of trimethylamine-N-oxide (TMAO)
  • Oxidative damages of seafood

Chemical and physical deterioration of wine

  • Mechanisms of wine deterioration
  • Methods for monitoring wine deterioration
  • Use of oxidation during processing and post-bottling
  • Case studies

Postharvest chemical and physical deterioration of fruit and vegetables

  • Processes involved in qualitative and quantitative deterioration of fruit and vegetables
  • Factors affecting the rate of postharvest chemical and physical deterioration of fruit and vegetables
  • Detecting, predicting and monitoring chemical deterioration and physical instability of fruit and vegetables
  • Preventing chemical deterioration and physical instability in fruit and vegetables

Enzymatic deterioration of plant foods

  • Peroxidases
  • Lipoxygenase
  • Polyphenol oxidase
  • Pectin methylesterases and polygalacturonases
  • Alternative methods of inactivation

Stability of vitamins during food processing and storage

  • The vitamins
  • Factors affecting vitamin stability
  • Classification of vitamins
  • Vitamin–vitamin interactions
  • Effect of irradiation on vitamin stability in foods
  • Vitamin loss during processing
  • Food product shelf life and its determination
  • Protection of vitamins in foods

Chemical and physical deterioration of frozen foods

  • Basic principles of food freezing
  • The freezing process: ice formation
  • Freezing graphs
  • Definitions of freezing rate
  • Mathematical modeling of freezing time
  • Intracellular and extracellular ice crystals in frozen tissues
  • Physical changes in frozen foods
  • Chemical changes produced by freezing and frozen storage
  • Microbial stability of frozen foods
  • Effect of freezing and frozen storage on food quality: case studies
  • Shelf life of frozen foods
  • Packaging of frozen food
  • Glass transition temperature and stability of frozen food
  • Cryostabilization of food systems: a case study

Chemical deterioration and physical instability in ready–to–eat meals and catered foods

  • Chemical deterioration and physical instability of ready–to–eat meals and catered foods
  • Detecting, predicting and monitoring chemical deterioration and physical instability of ready–to–eat meals and catered foods
  • Preventing chemical deterioration and physical instability of ready–to–eat meals and catered foods
  • Role of chemical deterioration and physical instability in determination of shelf–life of ready–to–eat meals and catered foods: a case study

Chemical deterioration and physical instability of food powders

  • Food powders
  • Basic and functional properties of powders
  • Powder formation techniques and manipulation of powder properties
  • Glass transition related phenomena and quality changes in food powders
  • Deterioration of powder properties
  • Prevention of physical instability and chemical deterioration

The effect of non-meat ingredients on quality parameters in meat and poultry

  • Factors affecting meat and poultry quality
  • Prevention of quality deterioration in meat and poultry

Chemical deterioration and physical instability of dairy products

  • Milk as raw material
  • General aspects of deterioration of dairy products
  • Oxidation in dairy products
  • Maillard reaction in dairy products
  • Proteolysis in dairy products
  • Lipolysis in dairy products
  • Syneresis in dairy products
  • Structure changes in dairy products

Index

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Chemical Deterioration and Physical Instability of Food and Beverages
edited by Leif H. Skibsted
2010 • 824 pages • $278.95 + shipping
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