1st Edition

Food Storage Stability

Edited By Irwin A. Taub, R. Paul Singh Copyright 1998
    560 Pages
    by CRC Press

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    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.

    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

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    Taub, Irwin A.; Singh, R. Paul