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The Resource Food shelf life stability : chemical, biochemical, and microbiological changes, edited by N.A. Michael Eskin, David S. Robinson

Food shelf life stability : chemical, biochemical, and microbiological changes, edited by N.A. Michael Eskin, David S. Robinson

Label
Food shelf life stability : chemical, biochemical, and microbiological changes
Title
Food shelf life stability
Title remainder
chemical, biochemical, and microbiological changes
Statement of responsibility
edited by N.A. Michael Eskin, David S. Robinson
Contributor
Subject
Language
eng
Summary
"Food Shelf Life Stability presents the fundamental principles for maintaining high quality in food over an extended period. It discusses the physical, biochemical, and microbiological factors that affect the self life of food products and the variables that can enhance their stability." "This book explores the effects of water activity, glass transition, and plasticization on temperature, water content, and time-dependent phenomena that affect the shelf life of low and intermediate moisture foods. It also discusses the ways by which mechanical handling, temperature, irradiation, and packaging influence shelf life. In addition, Food Shelf Life Stability examines the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds. It also compares the effectiveness of antioxidants, emulsifiers, stabilizers, and preservatives to enhance food quality." "With information on the role of biotechnology and insights on future research and developments in the field, Food Shelf Life Stability is an indispensable guide for professionals."--BOOK JACKET
Member of
Cataloging source
DLC
Dewey number
664
Illustrations
illustrations
Index
index present
LC call number
TP373.3
LC item number
.F67 2001
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1935-
http://library.link/vocab/relatedWorkOrContributorName
  • Eskin, N. A. M.
  • Robinson, David S.
Series statement
CRC series in contemporary food science
http://library.link/vocab/subjectName
  • Food
  • Food
  • Food Handling
Label
Food shelf life stability : chemical, biochemical, and microbiological changes, edited by N.A. Michael Eskin, David S. Robinson
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • G. Blank and R. Cumming
  • Ch. 4.
  • Packaging Considerations
  • Marvin A. Tung, Ian J. Britt and Sylvia Yada
  • Ch. 5.
  • Controlled and Modified Atmosphere Storage
  • G. Mazza and D.S. Jayas
  • Ch. 6.
  • Antioxidants and Shelf Life of Foods
  • N.A.M. Eskin and R. Przybylski
  • Ch. 1.
  • Ch. 7.
  • Food Emulsifiers and Stabilizers
  • N. Garti
  • Ch. 8.
  • Effects of Sulfur Dioxide on Food Quality
  • B.L. Wedzicha
  • Ch. 9.
  • Effect of Oxidative Enzymes in Foods
  • David S. Robinson
  • Water Activity and Plasticization
  • Yrjo H. Roos
  • Ch. 2.
  • Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables
  • Lope G. Tabil, Jr. and Shahab Sokhansanj
  • Ch. 3.
  • Irradiation
Control code
43913125
Dimensions
25 cm
Extent
370 pages
Isbn
9780849389764
Isbn Type
(alk.)
Lccn
00030424
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
Label
Food shelf life stability : chemical, biochemical, and microbiological changes, edited by N.A. Michael Eskin, David S. Robinson
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • G. Blank and R. Cumming
  • Ch. 4.
  • Packaging Considerations
  • Marvin A. Tung, Ian J. Britt and Sylvia Yada
  • Ch. 5.
  • Controlled and Modified Atmosphere Storage
  • G. Mazza and D.S. Jayas
  • Ch. 6.
  • Antioxidants and Shelf Life of Foods
  • N.A.M. Eskin and R. Przybylski
  • Ch. 1.
  • Ch. 7.
  • Food Emulsifiers and Stabilizers
  • N. Garti
  • Ch. 8.
  • Effects of Sulfur Dioxide on Food Quality
  • B.L. Wedzicha
  • Ch. 9.
  • Effect of Oxidative Enzymes in Foods
  • David S. Robinson
  • Water Activity and Plasticization
  • Yrjo H. Roos
  • Ch. 2.
  • Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables
  • Lope G. Tabil, Jr. and Shahab Sokhansanj
  • Ch. 3.
  • Irradiation
Control code
43913125
Dimensions
25 cm
Extent
370 pages
Isbn
9780849389764
Isbn Type
(alk.)
Lccn
00030424
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations

Library Locations

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      38.944491 -92.326012
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