Chemical Deterioration and Physical Instability of Food and Beverages (Food Science, Technology and Nutrition) - Tapa dura

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.

Leif Skibsted is a Professor in the Department of Food Science at the University of Copenhagen, Denmark, where Jens Risbo and Mogens Anderson are also Associate Professors. The Editors are well known for their research into food quality deterioration and food oxidation in particular.