560 Pages
by
CRC Press
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... Read more
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
NTI Copy (Already routed and approved)
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
NTI Copy (Already routed and approved)
Biography
Taub, Irwin A.; Singh, R. Paul
