Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes, 1st Edition (Hardback) book cover

Food Shelf Life Stability

Chemical, Biochemical, and Microbiological Changes, 1st Edition

Edited by Michael Eskin, David S. Robinson

CRC Press

384 pages

Purchasing Options:$ = USD
Hardback: 9780849389764
pub: 2000-09-19
eBook (VitalSource) : 9780429121807
pub: 2000-09-19
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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.


"…well written and well documented…This will be an excellent reference for scientists and technologists involved with various facets of food technology principles."

- Vijai K. S. Shukla, Director, International Food Science Centre A/S, Denmark, inform, Vol. 12

Table of Contents

Physical Factors

Water Activity and Plasticization, Dr. Yrjö H. Roos

Mechanical and Temperature Effects, Dr. L. G. Tabil and Dr. S. Sokhansanj

Irradiation, Dr. G. Blank and Dr. R. Cummings

Packaging, Dr. M. A. Tung, I.A. Briggs, and S. Yada

Chemical Factors

Controlled and Modified Atmosphere, Dr. G. Mazza and Dr. D. S. Jayas

Antioxidants, Dr. N.A.M. Eskin and Dr. R. Przybylski

Emulsifiers and Stabilizers, Dr. N. Garti

Sulfer Dioxide, Dr. B. T. Wedzicha

Biochemical Factors

Oxidoreductases, Dr. D.S. Robinson

Biotechnology, Dr. A. G. Alpuche-Solis and Dr. O. Parades-Lopez

About the Series

Contemporary Food Science

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