Chemical Deterioration and Physical Instability of Food and Beverages (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 Content: Front matter , Pages i-iii Copyright , Page iv Contributor contact details , Pages xv-xx , Leif H. Skibsted, Jens Risbo, Mogens L. Andersen, Joaquín Velasco, Carmen Dobarganes, Gloria Márquez-Ruiz, Marianne N. Lund, Caroline P. Baron, Carolina Perez-Locas, Varoujan A. Yaylayan, Gary Reineccius, Mogens L. Andersen, Leif H. Skibsted, Gaëlle Roudaut, Frédéric Debeaufort, Frédéric Debeaufort, Rajesh K. Bund, Richard W. Hartel, M. Fernanda Peyronel, Nuria C. Acevedo, Alejandro G. Marangoni, et al. Woodhead Publishing Series in Food Science, Technology and Nutrition , Pages xxi-xxviii Introduction , Pages xxix-xxx 1 - Oxidative rancidity in foods and food quality , Pages 3-32 , J. Velasco, C. Dobarganes, G. Márquez-Ruiz 2 - Protein oxidation in foods and food quality , Pages 33-69 , M.N. Lund, C.P. Baron 3 - The Maillard reaction and food quality deterioration , Pages 70-94 , C. Perez-Locas, V.A. Yaylayan 4 - Flavor deterioration during food storage , Pages 95-112 , G. Reineccius 5 - Light-induced quality changes in food and beverages , Pages 113-139 , M.L. Andersen, L.H. Skibsted 6 - Moisture loss, gain and migration in foods and its impact on food quality , Pages 143-185 , G. Roudaut, F. Debeaufort 7 - Crystallization in foods and food quality deterioration , Pages 186-215 , R.K. Bund, R.W. Hartel 8 - Structural and mechanical properties of fats and their implications for food quality , Pages 216-259 , M.F. Peyronel, N.C. Acevedo, A.G. Marangoni 9 - Emulsion breakdown in foods and beverages , Pages 260-295 , S. Ghosh, D. Rousseau 10 - Gelatinization and retrogradation of starch in foods and its implications for food quality , Pages 296-323 , A.-C. Eliasson 11 - Syneresis in food gels and its implications for food quality , Pages 324-348 , S. Mizrahi 12 - Understanding, detecting and preventing taints in foods , Pages 349-377 , D. Kilcast 13 - Chemical and physical deterioration of bakery products , Pages 381-412 , S.P. Cauvain, L.S. Young 14 - Chemical and physical deterioration of bulk oils and shortenings, spreads and frying oils , Pages 413-438 , F.D. Gunstone, S. Martini 15 - Chemical processes responsible for quality deterioration in fish , Pages 439-465 , C. Jacobsen, H.H. Nielsen, B. Jørgensen, J. Nielsen 16 - Chemical and physical deterioration of wine , Pages 466-482 , A.L. Waterhouse, R.J. Elias 17 - Postharvest chemical and physical deterioration of fruit and vegetables , Pages 483-518 , A.K. Thompson 18 - Enzymatic deterioration of plant foods , Pages 519-538 , N.A.M. Eskin, M. Aliani 19 - Stability of vitamins during food processing and storage , Pages 539-560 , P. Berry Ottaway 20 - Chemical and physical deterioration of frozen foods , Pages 561-607 , N.E. Zaritzky 21 - Chemical deterioration and physical instability in ready-to-eat meals and catered foods , Pages 608-662 , P.G. Creed 22 - Chemical deterioration and physical instability of food powders , Pages 663-700 , P. Intipunya, B.R. Bhandari 23 - The effect of non-meat ingredients on quality parameters in meat and poultry , Pages 701-725 , M.N. O’Grady, J.P. Kerry 24 - Chemical deterioration and physical instability of dairy products , Pages 726-762 , G. Mortensen, U. Andersen, J.H. Nielsen, H.J. Andersen Index , Pages 763-789 Oxidative rancidity in foods and food quality / J. Velasco, C. Dobarganes and G. Márquez-Ruiz Protein oxidation in foods and food quality / M.N. Lund and C.P. Baron The Maillard reaction and food quality deterioration / C. Perez-Locas and V.A. Yaylayan Flavor deterioration during food storage / G. Reineccius Light-induced quailty changes in foods and beverages / M.L. Anderson and L.H. Skibsted Moisture loss, gain and migration in foods and its impact on food quality / G. Roudaut and F. Debeaufort Crystallization in foods and food quality deterioration / R.K. Bund and R.W. Hartel Structural and mechanical properties of fats and their implications for food quality / M.F. Peyronel, N.C. Acevedo and A.G. Marangoni Emulsion breakdown in foods and beverages / S. Ghosh and D. Rousseau Gelatinization and retrogradation of starch in foods and its implications for food quailty / A-C. Eliasson Syneresis in food gels and its implications for food quality / S. Mizrahi Understanding, detecting and preventing taints in food / D. Kilcast Chemical and physical deterioration of bakery products / S.P. Cauvain and L.S. Young Chemical and physical deterioration of bulk oils and shortenings, spreads and frying oils / F.D. Gunstone and S. Martini Chemical processes responsible for quality deterioration in fish / C. Jacobsen ... [et al.] Chemical and physical deterioration of wine / A.L. Waterhouse and R.J. Elias Postharvest chemical and physical deterioration of fruit and vegetables / A.K. Thompson Enzymatic deterioration of plant foods / N.A.M. Eskin and M. Aliani Stability of vitamins during food processing and storage / P. Berry Ottaway Chemical and physical deterioration of frozen foods / N.E. Zaritzky Chemical deterioration and physical instabilty in ready-to-eat meals and catered foods / P.G. Creed Chemical deterioration and physical instability of food powders / P. Intipunya and B.R. Bhandari The effect of non-meat ingredients on quality parameters in meat and poultry / M.N. O'Grady and J.P. Kerry Chemcical deterioration and physical instability of dairy products / G. Mortensen ... [et al.]. 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 recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area.

Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine.

With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject.

• Examines chemical reactions which can negatively affect food quality and measurement
• Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization
• Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

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 recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine "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 recognised, 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 II reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallisation and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals, dairy products and wine." "With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages will be an essential reference work for R&D and QA staff in the food industry and researchers with an interest in this subject."--BOOK JACKET. "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 recognised, 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 II reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallisation and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals, dairy products and wine." "With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages will be an essential reference work for R & D and QA staff in the food industry and researchers with an interest in this subject."--Jacket Suitable for a first year graduate course, this textbook unites the applications of numerical mathematics and scientific computing to the practice of chemical engineering. Written in a pedagogic style, the book describes basic linear and nonlinear algebric systems all the way through to stochastic methods, Bayesian statistics and parameter estimation. These subjects are developed at a level of mathematics suitable for graduate engineering study without the exhaustive level of the theoretical mathematical detail. The implementation of numerical methods in MATLAB is integrated within each chapter and numerous examples in chemical engineering are provided, with a library of corresponding MATLAB programs. This book will provide the graduate student with essential tools required by industry and research alike. Supplementary material includes solutions to homework problems set in the text, MATLAB programs and tutorial, lecture slides, and complicated derivations for the more advanced reader. These are available online at (http://www.cambridge.org/9780521859714) www.cambridge.org/9780521859714 . Suitable for a first year graduate course, this textbook unites applications of numerical mathematics and scientific computing to the practise of chemical engineering. The methods are developed at a level of mathematics suitable for graduate engineering. MATLAB is integrated within each chapter and numerous examples in chemical engineering are provided.