The Resource Chemical deterioration and physical instability of food and beverages, edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen, (electronic book)
Chemical deterioration and physical instability of food and beverages, edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen, (electronic book)
Resource Information
The item Chemical deterioration and physical instability of food and beverages, edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen, (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.This item is available to borrow from 1 library branch.
Resource Information
The item Chemical deterioration and physical instability of food and beverages, edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen, (electronic book) represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Sydney Jones Library, University of Liverpool.
This item is available to borrow from 1 library branch.
- Summary
- 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 measurementReviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallizationDocuments deterioration in specific food and beverage products including bakery products, frozen foods and wine
- Language
- eng
- Extent
- xxx, 789 p.
- Contents
-
- pt. I. Understanding and measuring chemical deterioration of food and beverages
- pt. II. Understanding and measuring physical deterioration of foods and beverages
- pt. III. Deterioration in specific food and beverage products
- Isbn
- 9781439827727
- Label
- Chemical deterioration and physical instability of food and beverages
- Title
- Chemical deterioration and physical instability of food and beverages
- Statement of responsibility
- edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen
- Language
- eng
- Summary
- 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 measurementReviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallizationDocuments deterioration in specific food and beverage products including bakery products, frozen foods and wine
- Cataloging source
- MiAaPQ
- Dewey number
- 664.00154
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TP370
- LC item number
- .C44 2010
- Literary form
- non fiction
- Nature of contents
-
- dictionaries
- bibliography
- http://library.link/vocab/relatedWorkOrContributorName
-
- Skibsted, Leif H
- Risbo, Jens
- Andersen, Mogens L
- Series statement
- Woodhead Publishing series in food science, technology and nutrition
- Series volume
- 186
- http://library.link/vocab/subjectName
-
- Food industry and trade
- Beverage industry
- Label
- Chemical deterioration and physical instability of food and beverages, edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen, (electronic book)
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- pt. I. Understanding and measuring chemical deterioration of food and beverages -- pt. II. Understanding and measuring physical deterioration of foods and beverages -- pt. III. Deterioration in specific food and beverage products
- Control code
- EBC1584744
- Dimensions
- unknown
- Extent
- xxx, 789 p.
- Form of item
-
- online
- electronic
- Isbn
- 9781439827727
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- ill.
- Reproduction note
- Electronic resource.
- Specific material designation
- remote
- Label
- Chemical deterioration and physical instability of food and beverages, edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen, (electronic book)
- Bibliography note
- Includes bibliographical references and index
- Carrier category
- online resource
- Carrier category code
-
- cr
- Carrier MARC source
- rdacarrier
- Color
- multicolored
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- pt. I. Understanding and measuring chemical deterioration of food and beverages -- pt. II. Understanding and measuring physical deterioration of foods and beverages -- pt. III. Deterioration in specific food and beverage products
- Control code
- EBC1584744
- Dimensions
- unknown
- Extent
- xxx, 789 p.
- Form of item
-
- online
- electronic
- Isbn
- 9781439827727
- Media category
- computer
- Media MARC source
- rdamedia
- Media type code
-
- c
- Other physical details
- ill.
- Reproduction note
- Electronic resource.
- Specific material designation
- remote
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.liverpool.ac.uk/portal/Chemical-deterioration-and-physical-instability/jdJGxcJdHkM/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.liverpool.ac.uk/portal/Chemical-deterioration-and-physical-instability/jdJGxcJdHkM/">Chemical deterioration and physical instability of food and beverages, edited by Leif H. Skibsted, Jens Risbo and Mogens L. Andersen, (electronic book)</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.liverpool.ac.uk/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.liverpool.ac.uk/">Sydney Jones Library, University of Liverpool</a></span></span></span></span></div>
