Shelf life studies of foods and beverages : chemical, biological, physical and nutritional aspects
著者
書誌事項
Shelf life studies of foods and beverages : chemical, biological, physical and nutritional aspects
（Developments in food science, 33）
Elsevier, 1993
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Modern society demands foods that are safe, nutritious, aesthetically appealing, readily available, convenient to use, and reasonably priced. Considerable progress in food science and technology, and in many related areas over the past decades, has made it possible to meet these challenges. Shelf life, defined as the maximal period of time during which the predetermined quality attributes of food are retained, is a critical factor in the consumer acceptability and the economic feasibility of a product. New achievements in basic sciences, better and more sophisticated analytical methods, as well as computerized acquisition and interpretations of data have created new possibilities for progress in the development of scientific principles of shelf-life determination. This book offers current results and views on such topics as the effects of shelf life of extrusion, irradiation, packaging of foods and beverages. Experts from academia, industry and research centres provide the latest information along with up to date bibliographies. The continuing importance of this field is demonstrated by this comprehensive, high quality publication.
目次
The shelf life of dairy products (W.S. La Grange, E.G. Hammond). The shelf life of ice cream and frozen desserts (A. Kilara). Lipid oxidation in meat: mechanisms and control (A.J. St. Angelo, A.M. Spanier). Bacterial shelf life of meat and volatile compounds produced by selected meat spoilage organisms (M.E. Bailey et al.). The shelf life of fish and shellfish (J.-W. Colby, L.G. Enriquez-Ibarra, G.J. Flick, Jr.). Extension of shelf life of meats and fish by irradiation (H. Singh). The shelf life of fruits and vegetables (J.D. Floros). The shelf life of frozen vegetables (Y.G. Moharram, S.D. Rofael). The shelf life of Agaricus mushrooms (J.-L. Mau, M.B. Miklus, R.B. Beelman). The shelf life of peanuts and peanut products (T.H. Sanders, J.R. Vercellotti, D.T Grimm). The shelf life of cocoa products produced as ingredients for the food industry (H.R. Kattenberg, L. de Muijnck). The shelf life of chocolate and confectionery products (P.C. Bomba). Mechanisms of fat bloom development in chocolate (H. Adenier, H. Chaveron, M. Ollivon). The shelf life of soy sauce (N. Nunomura, M. Sasaki). The shelf life of mayonnaise and salad dressings (B.S. Mistry, D.B. Min). Quality and shelf-life problems of olive oil (F. Tateo, A. Cucurachi, S. Cucurachi). The shelf life of culinary herbs and spices (A.0. Tucker, M.J. Maciarello). The shelf life of chiles and chile-containing products (M.M. Wall, P.W. Bosland). Chemistry and stability of sulfur containing compounds in the genus Allium (T-H. Yu, C-T. Ho). Nature and distribution of carotenoids in foods (D.B. Rodriguez-Amaya). Stability of carotenoids during the storage of foods (D.B. Rodriguez-Amaya). Chemistry of antioxidants in relation to shelf life of foods (D.L. King, T S. Hahm, D.B. Min). Flavour properties and stability of a corn-based snack: relating sensory, gas chromatography and mass spectrometry data (M.A.A.P. Da Silva et al). The shelf life of extruded foods (J.A. Maga). The shelf life of citrus products (P.E. Shaw, S. Nagy, R.L. Rouseff). The shelf life of tea (A.0. Chen, Y.S. Tsai, W.T.F. Chiu). The shelf life of coffee (R.J. Clarke). The shelf life of beer (M. Kamimura, H. Kaneda). The shelf life of wine: changes in aroma substances during storage and ageing of white wines (A. Rapp, J. Marais). The shelf life of young white wines (L. Aldave et al). Aromas of Mourvedre wines: identification of volatile compounds by GC/MS/SPECMA data bank (G. Vernin et al.). Aromas of Mourvedre wines: classification of wines originating from AOC Bandol using multivariate statistical methods (PCA, FDA, SDA) (H. Pascal-Mousselard et al). Oxidation of a sulfur compound during maturation of whisky (M. Kurokawa, T. Fujii, M. Saita). The shelf life of sake (K. Takahashi, H. Akiyama). HPLC-CLND application to quantitate aspartame and other nitrogen containing compounds in beverages (E.M. Fujinari). (Part contents).
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