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Stabilité des produits alimentaires lors de leur conservation : modifications chimiques, biochimiques et microbiologiques.

Food shelf life stability: chemical, biochemical and microbiological changes.

Auteurs : ESKIN N. A. M., ROBINSON D. S.

Type de monographie : Ouvrage

Résumé

This book, part of the "Contemporary Food Science Series", presents the fundamental principles for maintaining high quality in food over an extended period. It discusses the physical, biochemical and microbiological factors that affect the shelf life of food products and the variables that can enhance their stability. It explores the effects of water activity, glass transition and plasticization on temperature, water content and time-dependent phenomena that affect the shelf life of low and intermediate moisture foods. It also discusses the ways by which mechanical handling, temperature, irradiation and packaging influence shelf life, as well as the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains and oilseeds.

Détails

  • Titre original : Food shelf life stability: chemical, biochemical and microbiological changes.
  • Identifiant de la fiche : 2002-1663
  • Langues : Anglais
  • Édition : Crc press - États-unis/États-unis
  • Date d'édition : 2001
  • ISBN : 0849389763
  • Source : Source : 384 p. (16 x 24); fig.; tabl.; ref.; index; GBP 66.99.
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Indexation