Freshness and Shelf Life of Foods

Zusatztext ... brings together a wealth of contemporary knowledge and innovation relating to many aspects of food freshness. Klappentext 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. Zusammenfassung 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.

Dettagli sul prodotto

• Autori: K.r. Weenen Cadwallader, K. R. Weenen Cadwallader, Keith Weenen Cadwallader, Keith Cadwallader
• Con la collaborazione di: Keith R. Cadwallader (Editore), Hugo Weenen (Editore), Keith Cadwallader (Editore), Keith (Associate Professor Cadwallader (Editore), Weenen Hugo (Editore)
• Editore: American chemical society
• Contenuto: Libro
• Forma del prodotto: Copertina rigida
• Data pubblicazione: 28.11.2002
• Categoria: Guide e manuali > Salute > Alimentazione; Scienze naturali, medicina, informatica, tecnica > Chimica > Chimica organica
• EAN: 9780841238015
• ISBN: 978-0-8412-3801-5
• Numero di pagine: 344
• Serie: ACS Symposium Series > No. 836; ACS Symposium > 836; ACS Symposium Series > No. 836; ACS Symposium > 836
• Categorie: COOKING / General, ORGANIC CHEMISTRY, SCIENCE / Chemistry / Organic, Cookery / food & drink etc, Food & beverage technology, Food and beverage technology, Food chemistry, Cookery / food and drink / food writing