Food Shelf Life Stability Chemical, Biochemical and Microbiological Changes

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." "T...

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Bibliographic Details
Other Authors: Robinson, David S. (edited), Eskin, N.A. Michael (edited)
Format: Book
Language:English
Published: Boca Raton, FL CRC Press 2001
Subjects:
Online Access:Click Here to View Status and Holdings.
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041 0 # |a eng 
090 0 0 |a TP373.3  |b .F67 2001 
245 1 1 |a Food Shelf Life Stability  |b Chemical, Biochemical and Microbiological Changes  |c Edited by N. A. Michael Eskin, Department of Food and Nutrition University of Manitoba Manitoba, Canada; David S. Robinson, Proctor Department of Food Science Leeds University Leeds, England 
264 # 1 |a Boca Raton, FL  |b CRC Press  |c 2001 
264 # 4 |c ©2001 
300 # # |a 370 pages  |b illustrations  |c 24 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a 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. 
526 0 # |a FST737  |b AS752  |5 AS 
526 0 # |a Innovative Food Packaging Technology  |b Master of Science In Food Science and Technology  |5 Faculty of Applied Science 
650 # 0 |a Food  |x Storage 
650 # 0 |a Food  |x Shelf-life dating 
700 1 # |a Robinson, David S.  |e edited 
700 1 # |a Eskin, N.A. Michael  |e edited 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=264849 
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