Food Storage Stability  book cover
1st Edition

Food Storage Stability

ISBN 9780849326462
Published December 29, 1997 by CRC Press
560 Pages

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USD $250.00

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Book 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

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Taub, Irwin A.; Singh, R. Paul