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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Format: | Book |
Language: | English |
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Boca Raton, FL
CRC Press
2001
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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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