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.
FREE Two-Day Shipping for Students. Learn more |
Book Description
Product Details
Would you like to update product info or give feedback on images?
|
Customer Reviews
|
There are no customer reviews yet.
|
|||
|
Video reviews
|
Inside This Book
(learn more)
First Sentence:
It is clear from other chapters in this volume that the term "food quality" has a variety of meanings to professionals in the food industry. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
inventory depletion problem, food storage stability, perceived food quality, heated nonfat milk, inventory issue policy, limonene vapor, recommended modified atmospheres, foodborne problem, ethyl acetate vapor, food quality changes, textural degradation, remaining shelf life, net protein ratio, textural damage, crystallinity percentage, texture deterioration, lysine loss, textural deterioration, polymeric packages, lysine availability, package atmosphere, postmortem muscle, postharvest fruits, inventory stockpile, available lysine Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, New York, Food Technol, Texture Stud, Food Chem, Cereal Chem, Academic Press, Marcel Dekker, Boca Raton, Food Process, Oil Chem, Food Biochem, American Chemical Society, Dairy Sci, Food Agric, Food Res, Plenum Press, Food Qual, Special Publication, Applied Science Publishers, Cereal Sci, Symposium Series, American Association of Food Hygiene Veterinarians, Army Natick, Plant Food Human Nutr New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
It is clear from other chapters in this volume that the term "food quality" has a variety of meanings to professionals in the food industry. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
inventory depletion problem, food storage stability, perceived food quality, heated nonfat milk, inventory issue policy, limonene vapor, recommended modified atmospheres, foodborne problem, ethyl acetate vapor, food quality changes, textural degradation, remaining shelf life, net protein ratio, textural damage, crystallinity percentage, texture deterioration, lysine loss, textural deterioration, polymeric packages, lysine availability, package atmosphere, postmortem muscle, postharvest fruits, inventory stockpile, available lysine Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, New York, Food Technol, Texture Stud, Food Chem, Cereal Chem, Academic Press, Marcel Dekker, Boca Raton, Food Process, Oil Chem, Food Biochem, American Chemical Society, Dairy Sci, Food Agric, Food Res, Plenum Press, Food Qual, Special Publication, Applied Science Publishers, Cereal Sci, Symposium Series, American Association of Food Hygiene Veterinarians, Army Natick, Plant Food Human Nutr New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
12
books
cite this book:
See all 12 books citing this book
- Shelf Life Evaluation of Foods by C.M.D. Man on page 21, and page 22
- Freshness and Shelf Life of Foods (ACS Symposium) by Keith Cadwallader on page 41, and page 265
- Understanding and Measuring the Shelf-Life of Food by R Steele on page 19
- Introduction to Food Engineering, Third Edition (Food Science and Technology) by R. Paul Singh on page 445
- Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (Food Engineering Series) by Maria Soledad Tapia in Back Matter
See all 12 books citing this book
Books on Related Topics
(learn more)
|
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
