1st Edition

Food Shelf Life Stability Chemical, Biochemical, and Microbiological Changes

Edited By Michael N.A. Eskin, David S. Robinson Copyright 2001

    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.

    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


    Michael Eskin, David S. Robinson

    "…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