Food Storage Stability: 1st Edition (Hardback) book cover

Food Storage Stability

1st Edition

Edited by Irwin A. Taub, R. Paul Singh

CRC Press

560 pages

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Hardback: 9780849326462
pub: 1997-12-29
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Description

Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.

Table of Contents

Perception of Food Quality, A.V. Cardello

Foods as Cellular Systems: Impact on Quality and Preservation, N.F. Haard

Protein Instability, R.E. Barnett and H.-J. Kim

Biochemical Processes: Lipid Instability, W.W. Nawar

Biochemical Processes: Carbohydrate Instability, J. Gordon and E. Davis

Biochemical Aspects: Nutritional Bioavailability, K. A. Narayan

Color: Origin, Stability, Measurement, and Quality, F.M. Clydesdale

Effect of Storage on Texture, A.S. Szczesniak

Water Migration and Food Storage Stability, P. Chinachoti

Factors Affecting Permeation, Sorption, and Migration Processes in Package-Product Systems, R.J. Hernandez and J.R. Giacin

Mathematical Modeling of Quality-Loss, E.W. Ross

Stored Product Quality: Open Dating and Temperature Monitoring, B.B. Wright and I.A. Taub

Quality Management During Storage and Distribution, J.H. Wells and R.P. Singh

Freezing Preservation of Fresh Foods: Quality Aspects, D. Reid

Quality Changes During Distribution of Deep Frozen and Chilled Foods: Distribution Chain Situation and Modeling Considerations, W.E.L. Spiess, T. Boehme, and W. Wolf

Technologies to Extend the Refrigerated Shelf-Life of Fresh Fruits and Vegetables, A.A. Kader, R.P. Singh, and J.D. Mannapperuma

Ambient Storage, T.C.S. Yang

Toxicological Implications of Post-Processing In-Storage or Shipped Foods, L.D. Brown, J.T. Fruin, and R.C. Worfel

Consumer Attitudes and Perceptions, C.M. Bruhn

Index

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Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science