Chemical Deterioration and Physical Instability of Food and Beverages

Description

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognized, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in Part I focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part I reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. This book outlines the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. Content: Front Matter • Introduction • Table of Contents •Part I. Understanding and Measuring Chemical Deterioration of Food and Beverages 1. Oxidative Rancidity in Foods and Food Quality 2. Protein Oxidation in Foods and Food Quality 3. The Maillard Reaction and Food Quality Deterioration 4. Flavor Deterioration during Food Storage 5. Light-Induced Quality Changes in Food and Beverages •Part II. Understanding and Measuring Physical Deterioration of Foods and Beverages 6. Moisture Loss, Gain and Migration in Foods and its Impact on Food Quality 7. Crystallization in Foods and Food Quality Deterioration 8. Structural and Mechanical Properties of Fats and Their Implications for Food Quality 9. Emulsion Breakdown in Foods and Beverages 10. Gelatinization and Retrogradation of Starch in Foods and its Implications for Food Quality 11. Syneresis in Food Gels and its Implications for Food Quality 12. Understanding, Detecting and Preventing Taints in Foods •Part III. Deterioration in Specific Food and Beverage Products 13. Chemical and Physical Deterioration of Bakery Products 14. Chemical and Physical Deterioration of Bulk Oils and Shortenings, Spreads and Frying Oils 15. Chemical Processes Responsible for Quality Deterioration in Fish 16. Chemical and Physical Deterioration of Wine 17. Postharvest Chemical and Physical Deterioration of Fruit and Vegetables 18. Enzymatic Deterioration of Plant Foods 19. Stability of Vitamins during Food Processing and Storage 20. Chemical and Physical Deterioration of Frozen Foods 21. Chemical Deterioration and Physical Instability in Ready-to-Eat Meals and Catered Foods 22. Chemical Deterioration and Physical Instability of Food Powders 23. The Effect of Non-Meat Ingredients on Quality Parameters in Meat and Poultry 24. Chemical Deterioration and Physical Instability of Dairy Products Index