Food shelf life stability : chemical, biochemical, and microbiological changes
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2001
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Table of Contents:
- 1. Wter activity and plasticization
- 2. Mechanical and temperature effects on shelf life stability of fruits and vegetables
- 3. Irradiation
- 4. Packaging considerations
- 5. Controlled and modified atmosphere storage
- 6. Antioxidants and shelf life of foods
- 7. Food emulsifiers and stabilizers
- 8. Effects of sulfur dioxide on food quality
- 9. The effect of oxidative enzymes in foods
- 10. biotechnology to improve shelf life and quality traits of foods