Freshness and Shelf Life of Foods is both an up-to-date and comprehensive treatment of the subject, and it 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
- Food polymer science approach to studies on freshness and shelf-life
- Plus much more!
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.
Contents
Introduction and General Issues
- The Shelf Life of Foods: An Overview
- The Concept of Food Freshness: Uncovering Its Meaning and Importance to Consumers
- Flavor Issues in Maintaining Freshness
- Biochemical Changes Associated with Fresh-Cut Fruit Processing and Storage
Flavor Aspects
- Changes in Key Aroma Compounds during Natural Beer Aging
- SPME–GC/MS Testing for Monitoring Off-Flavors in Processed Milk: Application of Odor Wheel Plots
- Relating Analytical and Sensory Data To Predict Flavor Quality in Dairy Products
- Aroma Characterization of Fresh and Stored Nonfat Dry Milk
- Biochemical Manipulation of Flavor in Tomato Fruit
- Effect of Pre- and Post-Harvest Treatments on Fresh Tomato Quality
- Aroma of Fresh Field Tomatoes
- Characterization of Aroma Compounds in Fresh and Processed Mandarin Oranges
- Relating Sensory and Instrumental Data To Conduct an Accelerated Shelf-Life Testing of Whey-Protein-Coated Peanuts
- Lipid Oxidation in Muscle foods
- Oxidative Stability of Edible Oils as Affected by Their Fatty Acid Composition and Minor Constituents
Texture
- Food Polymer Science Approach to Studies on Freshness and Shelf Life of Foods
- Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes
- Staling of Bread: how to Counteract the Textural Changes and Improve the Flavor Aspects of Bread during Storage
- Rheological Methods for Assessment of Food Freshness and Stabililty
Methods To Improve Freshness and Shelf Life
- Argon Packaging and Processing Preserves and Enhances Flavor, Freshness, and Shelf Life of Foods
- Processing Technologies To Enhance Fresh Flavor
Index
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