This item is in: Food Science > Quality > Food properties
Chemical deterioration and physical instability of food and beveragesEdited by L H Skibsted, J Risbo and M L Andersen, University of Copenhagen, Denmark
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 186
This magnificent book has not left any stones unturned; it is a winner for all in the broad spectrum of the Food Industry.
Food and Beverage Reporter
- 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
- chapters document deterioration in specific food and beverage products ranging from fish and fruit and vegetables to bakery products 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.
ISBN 1 84569 495 3
ISBN-13: 978 1 84569 495 1
April 2010
824 pages 234 x 156mm hardback
£185.00 / US$315.00 / €220.00
Usually dispatched within 24 hours
About the editors
Leif Skibsted is a Professor in the Department of Food Science at the University of Copenhagen, Denmark, where Jens Risbo and Mogens Anderson are also Associate Professors. The editors are well known for their research into food quality deterioration and food oxidation in particular.
Titles which may also be of interest:
Taints and off-flavours in foods
Food enrichment with omega-3 fatty acids
Contents
PART 1 UNDERSTANDING AND MEASURING CHEMICAL DETERIORATION OF FOODS AND BEVERAGES
PART 2 UNDERSTANDING AND MEASURING PHYSICAL DETERIORATION OF FOODS AND BEVERAGES
PART 3 DETERIORATION IN SPECIFIC FOOD AND BEVERAGE PRODUCTS
PART 1 UNDERSTANDING AND MEASURING CHEMICAL DETERIORATION OF FOODS AND BEVERAGES
Oxidative rancidity in foods and food quality
J Velasco, C Dobarganes and G Márquez-Ruiz, Consejo Superior de Investigaciones Científicas (CSIC), Spain
- Introduction: oxidative rancidity and food quality
- Mechanisms of lipid oxidation
- Factors affecting the rate of lipid oxidation
- Measuring oxidation in a food or food ingredient
- Measuring oxidative stability in a food or food ingredient
- Prevention of oxidative rancidity
- Future trends
- Sources of further information and advice
- References
Protein oxidation in foods and food quality
M N Lund, KU-LIFE and C P Baron, DTU AQUA, Denmark
- Introduction
- Protein oxidation definition and mechanisms
- From amino acid oxidation to protein oxidation
- Measuring protein oxidation in foods
- Protein oxidation in food
- Predicting and monitoring and controlling
- Future trends
- References
The Maillard reaction and food quality deterioration
C Perez-Locas and V A Yaylayan, McGill University, Canada
- Introduction to Maillard reaction and food quality deterioration
- Mechanisms involved in the Maillard reaction
- Factors affecting the Maillard reaction
- Maillard reaction and food flavour deterioration
- Maillard reaction, food nutritional losses and browning
- Maillard-generated toxicants
- Measuring and monitoring the Maillard reaction in foods with regards to quality in foods with regards to quality deterioration
- Future trends
- Conclusion
- References
Flavour deterioration during food storage
G Reineccius, University of Minnesota, USA
- Introduction
- Loss of desirable aroma components from model systems during storage
- Loss of desirable aroma components from food systems during storage
- Measuring, predicting and monitoring flavour deterioration in foods
- Methodologies
- Case studies
- Minimising flavour deterioration
- Future trends
- References
Light-induced quality changes in foods and beverages
M L Andersen and L H Skibsted, University of Copenhagen, Denmark
- Introduction
- Photochemical reactions in food and beverages
- Meat and meat products
- Frozen fish
- Dairy products
- Vegetable oils
- Beer
- Alcoholic beverages
- Future trends
- References
PART 2 UNDERSTANDING AND MEASURING PHYSICAL DETERIORATION OF FOODS AND BEVERAGES
Moisture loss, gain and migration in foods and its impact on food quality
G Roudaut and F Debeaufort, Université de Bourgogne, France
- Introduction
- Basic concepts of the mechanisms of the moisture transfers in food products
- Sorption isotherm characterisation of foods
- Water relationships in foods
- Conditions for moisture migration and foods affected by moisture transfer
- Measurement of water migration
- Modelling moisture transport phenomena in food products
- References
Crystallization in foods and food quality deterioration
R K Bund and R W Hartel, University of Wisconsin, USA
- Introduction
- Crystallization in foods
- Measurement of crystalline microstructure in foods
- Quality deterioration in food products associated with crystallization
- Future trends
- References
Structural and mechanical properties of fats and their implications for food quality
M F Peyronel, N C Acevedo and A G Marangoni, University of Guelph, Canada
- Introduction
- Fat crystal network structure components
- Structural basis for the elasticity and yield stress of fats
- Processing conditions for fats
- Future trends
- References
Emulsion breakdown in foods and beverages
S Ghosh and D Rousseau, Ryerson University, Canada
- Introduction: breakdown and quality deterioration
- Mechanisms of emulsion breakdown
- Controlling emulsion breakdown
- Factors influencing emulsion breakdown
- Measuring, predicting and monitoring emulsion breakdown
- Future trends
- Sources of further information and advice
- References
Gelatinization and retrogradation of starch in foods and its implications for food quality
A-C Eliasson, Lund University, Sweden
- Introduction
- Concepts of gelatinization and retrogradation
- Measuring, predicting and monitoring starch gelatinization and retrogradation in foods
- Controlling starch gelatinization and retrogradation to improve shelf life
- Sources of further information and advice
- References
Syneresis in food gels and its implications for food quality
S Mizrahi, Technion-Israel Institute of Technology, Israel
- Introduction
- Monitoring syneresis
- Mechanism of syneresis
- Characteristics of syneresis phenomena in different foods
- Future trends
- References
Understanding, detecting and preventing taints in food
D Kilcast, Consultant, formerly Leatherhead Food Research, UK
- Introduction
- Chemistry of taint
- Sources of taints
- Detection and analysis of taints
- Diagnostic taint testing
- Ethical aspects
- Case studies
- Future trends
- Sources of further information and advice
- References
PART 3 DETERIORATION IN SPECIFIC FOOD AND BEVERAGE PRODUCTS
Chemical and physical deterioration of bakery products
S P Cauvain and L S Young, BakeTran, UK
- Introduction
- Rancidity
- Staling of bakery products: changes which contribute to loss of freshness
- Storage instability in baked products
- Manipulating the shelf life of bakery products
- Case studies
- Future trends
- Sources of further information and advice
- References
Chemical and physical deterioration of bulk oils and shortenings, spreads, and frying oils
F D Gunstone, formerly University of St Andrews, UK and S Martini, Utah State University, USA
- Introduction
- Chemical deterioration and physical instability
- Analytical procedures for detecting, predicting, and monitoring undesirable changes
- Preventing oxidative deterioration with antioxidants
- Future trends
- Sources of further information and advice
- References
Chemical processes responsible for quality deterioration in fish
C Jacobsen, H H Nielsen, B Jørgensen and J Nielsen, Technical University of Denmark, Denmark
- Introduction
- Composition of fish
- The rigor mortis process
- Protein degradation catalysed by enzymes
- Degradation of lipids by enzymes
- Enzymatic degradation of trimethylamine-N-oxide (TMAO)
- Oxidative damages of seafood
- Conclusions and future trends
- Sources of further information and advice
- References
Chemical and physical deterioration of wine
A L Waterhouse, University of California Davis and R J Elias, The Pennsylvania State University, USA
- Introduction
- Mechanisms of wine deterioration
- Methods for monitoring wine deterioration
- Use of oxidation during processing and post-bottling
- Case studies
- Future trends
- Acknowledgements
- References
Postharvest chemical and physical deterioration of fruit and vegetables
A K Thompson, formerly Cranfield University, UK
- Introduction
- Processes involved in qualitative and quantitative deterioration of fruit and vegetables
- Factors affecting the rate of postharvest chemical and physical deterioration of fruit and vegetables
- Detecting, predicting and monitoring chemical deterioration and physical instability of fruit and vegetables
- Preventing chemical deterioration and physical instability in fruit and vegetables
- Future trends
- Sources of further information and advice
- References
Enzymatic deterioration of plant foods
M N A Eskin and M Aliani, University of Manitoba, Canada
- Introduction
- Peroxidases
- Lipoxygenase
- Polyphenol oxidase
- Pectin methylesterases and polygalacturonases
- Alternative methods of inactivation
- References
Stability of vitamins during food processing and storage
P Berry Ottaway, Berry Ottaway & Associates Ltd, UK
- Introduction
- The vitamins
- Factors affecting vitamin stability
- Classification of vitamins
- Vitamin–vitamin interactions
- Effect of irradiation on vitamin stability in foods
- Vitamin loss during processing
- Food product shelf life and its determination
- Protection of vitamins in foods
- References
Chemical and physical deterioration of frozen foods
N E Zaritzky, CIDCA and Universidad Nacional de La Plata, Argentina
- Introduction
- Basic principles of food freezing
- The freezing process: ice formation
- Freezing graphs
- Definitions of freezing rate
- Mathematical modeling of freezing time
- Intracellular and extracellular ice crystals in frozen tissues
- Physical changes in frozen foods
- Chemical changes produced by freezing and frozen storage
- Microbial stability of frozen foods
- Effect of freezing and frozen storage on food quality: case studies
- Shelf life of frozen foods
- Packaging of frozen food
- Glass transition temperature and stability of frozen food
- Cryostabilization of food systems: a case study
- Future trends
- References
Chemical deterioration and physical instability in ready–to–eat meals and catered foods
P G Creed, formerly Bournemouth University, UK
- Introduction
- Chemical deterioration and physical instability of ready–to–eat meals and catered foods
- Detecting, predicting and monitoring chemical deterioration and physical instability of ready–to–eat meals and catered foods
- Preventing chemical deterioration and physical instability of ready–to–eat meals and catered foods
- Role of chemical deterioration and physical instability in determination of shelf–life of ready–to–eat meals and catered foods: a case study
- Future trends
- Sources of further information and advice
- References
Chemical deterioration and physical instability of food powders
P Intipunya, Chiang Mai University, Thailand and B R Bhandari, University of Queensland, Australia
- Introduction
- Food powders
- Basic and functional properties of powders
- Powder formation techniques and manipulation of powder properties
- Glass transition related phenomena and quality changes in food powders
- Deterioration of powder properties
- Prevention of physical instability and chemical deterioration
- Future trends
- References
The effect of non-meat ingredients on quality parameters in meat and poultry
M N O’Grady and J P Kerry, University College Cork, Ireland
- Introduction
- Factors affecting meat and poultry quality
- Prevention of quality deterioration in meat and poultry
- Conclusions
- References
Chemical deterioration and physical instability of dairy products
G Mortensen, University of Aarhus, U Andersen, Arla Foods, J H Nielsen, University of Aarhus and H J Andersen, Arla Foods and University of Aarhus, Denmark
- Introduction
- Milk as raw material
- General aspects of deterioration of dairy products
- Oxidation in dairy products
- Maillard reaction in dairy products
- Proteolysis in dairy products
- Lipolysis in dairy products
- Syneresis in dairy products
- Structure changes in dairy products
- Future trends
- Sources of further information and advice
- References