Chemical Deterioration and Physical Instability of Food and Beverages

Download or read book Chemical Deterioration and Physical Instability of Food and Beverages written by L. Skibsted and published by CRC Press. This book was released on 2010-05-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For a food product to be a success, it must be stable throughout shelf life. Deterioration due to chemical changes and alterations or physical instability are not always recognized, yet can be as problematic as microbial spoilage. This book provides a review of key topics in this area. It starts by considering chemical reactions that can negatively affect food quality, such as oxidative rancidity, and their measurement. It then reviews deterioration associated with physical changes, such as moisture loss, crystallization, and emulsion breakdown. From there, it examines likely effects on different foods and beverages, including bakery products, fruits and vegetables, ready-to-eat meals and wine.