Food shelf life stability : chemical, biochemical, and microbiological changes
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : N A M Eskin; David S Robinson
- ناشر : Boca Raton, Fla. : CRC Press
- چاپ و سال / کشور: 2001
- شابک / ISBN : 9780849389764
Description
Preface; The Editors; Contributors; Table of Contents; Chapter 1: Water Activity and Plasticization; Chapter 2: Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables; Chapter 3: Irradiation; Chapter 4: Packaging Considerations; Chapter 5: Controlled and Modified Atmosphere Storage; Chapter 6: Antioxidants and Shelf Life of Foods; Chapter 7: Food Emulsifiers and Stabilizers; Chapter 8: Effects of Sulfur Dioxide on Food Quality; Chapter 9: The Effect of Oxidative Enzymes in Foods; Chapter 10: Biotechnology to Improve Shelf Life and Quality Traits of Foods; Ind
A discussion of the physical, biochemical and microbiological factors affecting the shelf life of various foods. Also discussed are factors for optimization or manipulation to enhance stability of food products such as packaging, irradiation, controlled atmospheres, emulsifiers, and preservatives
