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Chemical Deterioration and Physical Instability of Food and Beverages - L H Skibsted et al (WP, 2010) pdf

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 							ISBN 978-1-84569-495-1
  
  For a food product to be a success in the marketplace it must be stable
throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical
instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an
authoritative review of key topics in this area.
  
  Chapters in part one focus on the chemical reactions
which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality
deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion
breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including
bakery products, fruit and vegetables, ready-to-eat meals and wine.
  
  With contributions from leaders in
their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for
R&D and QA staff in the food industry and researchers with an interested in this subject.
  
   Examines
chemical reactions which can negatively affect food quality and measurement
   Reviews quality deterioration
associated with physical changes such as moisture loss, gain and migration, and crystallization
   Documents
deterioration in specific food and beverage products including bakery products, frozen foods and wine 						

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