Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes / Edition 1

by Michael Eskin, David S. Robinson

Overview

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality.
The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods.
The remaining chapters discuss how mechanical handling and temperature, irradiation, and packaging all influence shelf life. Section two, on chemical factors, examines the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds. The remaining chapters compare the effectiveness of antioxidants, emulsifiers, stabilizers, and sulfur dioxide to enhance food quality. The remaining chapter in this section deals with the application of biotechnology for improving shelf life. Intended for food science professionals as well as students, Food Shelf Life Stability presents the fundamental principles that are applied to maintaining a high food quality for an extended period of time.

Product Details

ISBN-13:	9780849389764
Publisher:	Taylor & Francis
Publication date:	09/19/2000
Series:	Contemporary Food Science
Pages:	384
Product dimensions:	6.12(w) x 9.19(h) x (d)

About the Author

Michael Eskin, David S. Robinson

Table of Contents

PHYSICAL FACTORS. Water Activity and Plasticization. Mechanical and Temperature Effects. Irradiation. Packaging. CHEMICAL FACTORS. Controlled and Modified Atmosphere. Antioxidants. Emulsifiers and Stabilizers. Sulfur Dioxide. BIOCHEMICAL FACTORS. Oxidoreductases. Biotechnology.



NTI/Sales Copy

Editorial Reviews

"…well written and well documented…This will be an excellent reference for scientists and technologists involved with various facets of food technology principles."
- Vijai K. S. Shukla, Director, International Food Science Centre A/S, Denmark, inform, Vol. 12

From the Publisher

Presents fundamental principles for maintaining high quality in food over an extended period. Discusses the physical, biochemical, and microbiological factors that affect the shelf life of food products and looks at variables that can enhance their stability. Examines the effects of water activity, glass transition, and plasticization on temperature, water content, and time-dependent phenomena that affect shelf life, and also discusses ways by which mechanical handling, temperature, irradiation, and packaging influence shelf life. Eskin is affiliated with the department of foods and nutrition at the University of Manitoba, Canada; Robinson with the department of food science at Leeds University, England. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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