Chemical, Biochemical, and Microbiological Changes edited by N. A. Michael Eskin
Food Shelf Life Stability provides a unique approach to understanding
this critical subject by examining physical, chemical, and biochemical factors
affecting food quality.
The first section emphasizes the effects that water activity, glass transition,
and plasticization have on temperature, water content, and time-dependant
phenomena affecting the shelf life of low and intermediate moisture foods. The remaining
chapters discuss how mechanical handling and temperature, irradiation,
and packaging all influence shelf life.
Section two, on chemical factors, examines the benefits of controlled atmosphere
storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds.
The remaining chapters compare the effectiveness of antioxidants, emulsifiers,
stabilizers, and sulfur dioxide to enhance food quality. The remaining chapter in
this section deals with the application of biotechnology for improving shelf life.
Intended for food science professionals as well as students, Food Shelf Life Stability
presents the fundamental principles that are applied to maintaining a high food
quality for an extended period of time.
Contents
Water Activity and Plasticization
Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables
Irradiation
Packaging Considerations
Controlled and Modified Atmosphere Storage
Antioxidants and Shelf Life of Foods
Food Emulsifiers and Stabilizers
Effects of Sulfur Dioxide on Food Quality
The Effect of Oxidative Enzymes in Foods
Biotechnology to Improve Shelf Life and Quality Traits of Foods
Index
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