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eshness and shelf-life of foods includes a number of disciplines which are relevant for the subject of the book: chemistry, physicis, food technology, and sensory and consumer science. Subjects include flavor, texture, characterization methods and methods to improve the freshness or shelf-life of a product. The book is both an up-to-date and comprehensive treatise of the subject, and includes a number of breakthroughs in our understanding of freshness and shelf-life of foods. This volume focuses on shelf-life of foods, flavor aspects of freshness, rheological methods to determine freshness, processing of citrus in relation to retaining its fresh character, lipid oxidation in muscle foods and the food polymer science approach to studies on freshness and shelf-life. Freshness and Shelf-life of Foods focuses on the science and technology of preserving food freshness. This book discusses flavor, texture, and characterization methods to improve the freshness or shelf-life of a product.
About the Author
Keith Cadwallader is at University of Illinois.
eshness and shelf-life of foods includes a number of disciplines which are relevant for the subject of the book: chemistry, physicis, food technology, and sensory and consumer science. Subjects include flavor, texture, characterization methods and methods to improve the freshness or shelf-life of a product. The book is both an up-to-date and comprehensive treatise of the subject, and includes a number of breakthroughs in our understanding of freshness and shelf-life of foods. This volume focuses on shelf-life of foods, flavor aspects of freshness, rheological methods to determine freshness, processing of citrus in relation to retaining its fresh character, lipid oxidation in muscle foods and the food polymer science approach to studies on freshness and shelf-life. Freshness and Shelf-life of Foods focuses on the science and technology of preserving food freshness. This book discusses flavor, texture, and characterization methods to improve the freshness or shelf-life of a product.
About the Author
Keith Cadwallader is at University of Illinois.
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Inside This Book
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First Sentence:
This chapter presents an overview on the factors affecting deterioration of foods and approaches used in shelf life testing. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
maceration device, satsuma segments, extruded bread, most important odorants, clementine fruits, indicator volatiles, clementine segments, hexanal content, different tomato cultivars, lipid oxidation pathway, flavor dilution, peanut samples, fresh tomato aroma, pale lager beer, selected odorants, fresh tomato flavor, distilled monoglycerides, sensory crispness, aroma extract dilution analysis, odor units, antistaling agents, aged beer, texture analyzer, aroma compounds, food freshness Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, Food Sci, American Chemical Society, New York, Food Technol, Texture Stud, Meat Sci, Marcel Dekker, Oil Chem, The Netherlands, Boca Raton, Food Res, Symposium Series, Cereal Chem, Food Qual, Poultry Sci, Food Agric, Odor Wheel, Food Microbiol, Aspen Publishers, Cereal Science, Dairy Sci, John Wiley, Deutsche Forschungsanstalt, Cereal Foods World New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
This chapter presents an overview on the factors affecting deterioration of foods and approaches used in shelf life testing. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
maceration device, satsuma segments, extruded bread, most important odorants, clementine fruits, indicator volatiles, clementine segments, hexanal content, different tomato cultivars, lipid oxidation pathway, flavor dilution, peanut samples, fresh tomato aroma, pale lager beer, selected odorants, fresh tomato flavor, distilled monoglycerides, sensory crispness, aroma extract dilution analysis, odor units, antistaling agents, aged beer, texture analyzer, aroma compounds, food freshness Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Chem, Food Sci, American Chemical Society, New York, Food Technol, Texture Stud, Meat Sci, Marcel Dekker, Oil Chem, The Netherlands, Boca Raton, Food Res, Symposium Series, Cereal Chem, Food Qual, Poultry Sci, Food Agric, Odor Wheel, Food Microbiol, Aspen Publishers, Cereal Science, Dairy Sci, John Wiley, Deutsche Forschungsanstalt, Cereal Foods World 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)
This book cites 55
books:
See all 55 books this book cites
3
books
cite this book:
- Dough Rheology and Baked Product Texture by H. Faridi on page 220, and page 266
- Food Chemistry (Food Science and Technology Series , No 76) by Owen R. Fennema on page 19, and page 122
- Phase/State Transitions in Foods (Ift Basic Symposium) (I F T Basic Symposium Series) by Rao on page 221, and page 222
- Shelf Life Studies of Foods and Beverages by George Charalambous on page 20, and page 40
- The Glassy State in Foods by J. Blanshard on page 221, and page 266
See all 55 books this book cites
- Understanding and Measuring the Shelf-Life of Food by R Steele on 5 pages
- Advances in Food and Nutrition Research, Vol. 48 by Steve Taylor on page 99
- Vitamin E: Food Chemistry, Composition, and Analysis (Food Science and Technology) by Ronald R. Eitenmiller on page 220
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