Freshness and Shelf Life of Foods (ACS Symposium Series)

Freshness and Shelf Life of Foods (ACS Symposium Series) by -

Title: Freshness and Shelf Life of Foods (ACS Symposium Series)
Author: -
ISBN10: 0841238014
ISBN13: 978-0841238015
Publisher: American Chemical Society; Revised ed. edition (November 28, 2002)
Language: English
Subcategory: Engineering
Size PDF: 1362 kb
Size Fb2: 1267 kb
Rating: 4.9/5
Votes: 476
Pages: 344 pages
Other Format: doc txt lrf lrf

Freshness and Shelf Life of Foods (ACS Symposium Series) by -


pdf epub fb2 djvu



Freshness and Shelf Life of Foods includes a number of disciplines which are relevant for the subject of the book: chemistry, physicis, food technology, and sensory and consumer science. Subjects include flavor, texture, characterization methods and methods to improve the freshness or shelf-life of a product. The book is both an up-to-date and comprehensive treatise of the subject, and includes a number of breakthroughs in our understanding of freshness and shelf-life of foods. This volume focuses on shelf life of foods, flavor aspects of freshness, rheological methods to determine freshness, processing of citrus in relation to retaining its fresh character, lipid oxidation in muscle foods and the food polymer science approach to studies on freshness and shelf-life. Freshness and Shelf Life of Foods focuses on the science and technology of preserving food freshness. This book discusses flavor, texture, and characterization methods to improve the freshness or shelf-life of a product.