Freshness and Shelf Life of Foods (ACS Symposium Series)
Editorial Reviews
Book Description
reshness 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.
Freshness and Shelf Life of Foods (ACS Symposium Series),Keith Cadwallader,Hugo Weenen,An American Chemical Society Publication,0841238014,Biotechnology,Chemistry - Organic,Food,Food Biotechnology,Food Science,Science,Science/Mathematics,Shelf-life dating,Storage,Technology & Industrial Arts,Chemistry | Food Chemistry,Food & beverage technology,Organic chemistry,Technology / Food Industry & Science
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