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Food Preservation Technology Book from C.H.I.P.S.

Food Storage Stability
edited by Irwin A. Taub

Offers a complete perspective on retaining food quality throughout the storage and distribution processes. Food Storage Stability addresses one of the foremost problems faced by food processors -- how to stabilize food once it is harvested. This book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes.

Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature.

Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers -- this is the book that will assist them.

Features:

  • Provides comprehensive treatments of sensory aspects, cellular biochemistry, texture, storage modeling, and physicochemical aspects of food stabilization
  • Includes numerous figures that make concepts easy to grasp and remember
  • Contains tables with extensive data on packaging that allow easy access to valuable information on all packaging materials
  • Presents chemical equations and mechanistic flow charts that allow readers to understand the complex reactions relating to the instabilities of food constituents
  • Describes mathematical approaches to predicting the effect of time and temperature on quality
Contents:
Perception of Food Quality. Foods as Cellular Systems: Impact on Quality and Preservation. Protein Instability. Biochemical Processes: Lipid Instability. Biochemical Processes: Carbohydrate Instability. Biochemical Aspects: Nutritional Bioavailability. Color: Origin, Stability, Measurement, and Quality. Effect of Storage on Texture. Water Migration and Food Storage Stability. Factors Affecting Permeation, Sorption, and Migration Processes in Package-Product Systems. Mathematical Modeling of Quality-Loss. Stored Product Quality: Open Dating and Temperature Monitoring. Quality Management During Storage and Distribution. Freezing Preservation of Fresh Foods: Quality Aspects. Quality Changes During Distribution of Deep Frozen and Chilled Foods: Distribution Chain Situation and Modeling Considerations. Technologies to Extend the Refrigerated Shelf-Life of Fresh Fruits and Vegetables. Mannapperuma. Ambient Storage. Toxicological Implications of Post-Processing In-Storage or Shipped Foods. Consumer Attitudes and Perceptions. Index.

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FOOD STORAGE STABILITY
edited by Irwin A. Taub • Paul Singh
350 pages $168.95 + shipping
Texas residents please add 6.75 % sales tax

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