Food Storage Stability

This book addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. It discusses the changes responsible for food quality deterioration and how to prevent these changes. Topics include consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Features Provides comprehensive treatments of sensory aspects, cellular biochemistry, texture, storage modeling, and biological aspects of food stabilization Includes numerous figures which make concepts easy to grasp and remember Contains tables with extensive data on packaging that allow easy access to valuable information on all packaging materials Presents chemical equations and mechanistic flow charts that allow readers to understand the complex reactions relating to the instabilities of food constituents Describes mathematical approaches to predicting the effect of time and temperature on quality
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Food Microbiology
Reference
Professional