Food storage stability
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Irwin A Taub; R Paul Singh
- ناشر : Boca Raton, FL : CRC Press
- چاپ و سال / کشور: 1998
- شابک / ISBN : 9780849326462
Description
Chapter 1 Percept ion of Food Quality Armand V . Cardello Chapter 2 Foods a s Cellular Systems: Impact on Quality and Preservation* Norman F . Haard Chapter 3 Protein Instability Ronald E. Barnett and Hie-Joon Kim Chapter 4 Biochem ical Processes: Lipid Instability W . W. Nawar Chapter 5 Biochem ical Processes: Carbohydrate Instability Joan Gordon and Eugenia Davis (deceased) Chapter 6 Biochem ical Aspects: Nutritional Bioavailability K. Ananth Narayan Chapter 7 Color: O rigin, Stability, Measurement, and Quality F . M. Clydesdale Chapter 8 Effect o f Storage on Texture Alina S. Szczesniak Chapter 9 Water M igration and Food Storage Stability Pavinee Chinachoti Chapter 10 Factors Affecting Permeation, Sorption, and Migration Processes in Package–Product Systems R. J. Hernandez and J. R. Giacin Chapter 11 Mathematical Modeling of Quality Loss Edward W. Ross Chapter 12 Stored Product Quality: Open Dating and Temperature Monitoring Bruce B. Wright and Irwin A. Taub Chapter 13 Quality Management during Storage and Distribution John Henry Wells and R. Paul Singh Chapter 14 Freezer Preservation of Fresh Foods: Quality Aspects David Reid * Adapted from J. Food Biochem. 19(3), pp. 191–238, Food & Nutrition Press Inc., Trumbull, CT ©1998 CRC Press LLC Chapter 15 Quality Changes during Distribution of Deep-Frozen and Chilled Foods: Distribution Chain Situation and Modeling Considerations W. E. L. Spiess, T. Boehme, and W. Wolf Chapter 16 Technologies to Extend the Refrigerated Shelf Life of Fresh Fruits and Vegetables Adel A. Kader, R. Paul Singh, and Jatal D. Mannapperuma Chapter 17 Ambient Storage Tom C. S. Yang Chapter 18 Toxicological Implications of Postprocessing in Stored or Shipped Foods Larry D. Brown, Richard C. Worfel, and John T. Fruin Chapter 19 Consumer Attitudes and Perceptions Christine M. Bruhn ©1998
