Food Shelf Life Stability Chemical, Biochemical and Microbiological Changes

• Other Authors: Robinson, David S. (edited), Eskin, N.A. Michael (edited)
• Format: Book
• Language: English
• Published: Boca Raton, FL CRC Press 2001
• Subjects: Food > Storage; Food > Shelf-life dating
• Online Access: Click Here to View Status and Holdings.
• Physical Description: 370 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 0849389763

Food Shelf Life Stability presents the fundamental principles for maintaining high quality in food over an extended period. It discusses the physical, biochemical, and microbiological factors that affect the self life of food products and the variables that can enhance their stability." "This book explores the effects of water activity, glass transition, and plasticization on temperature, water content, and time-dependent phenomena that affect the shelf life of low and intermediate moisture foods. It also discusses the ways by which mechanical handling, temperature, irradiation, and packaging influence shelf life. In addition, Food Shelf Life Stability examines the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds. It also compares the effectiveness of antioxidants, emulsifiers, stabilizers, and preservatives to enhance food quality." "With information on the role of biotechnology and insights on future research and developments in the field, Food Shelf Life Stability is an indispensable guide for professionals.