Freshness and Shelf Life of Foods

by Cadwallader, Keith; Weenen, Hugo

• ISBN13: 9780841238015
• ISBN10: 0841238014
• Format: Hardcover
• Copyright: 2002-11-28
• Publisher: American Chemical Society

Summary

eshness 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.

Table of Contents

Preface	p. xi
Introduction and General Issues
The Shelf Life of Foods: An Overview	p. 2
The Concept of Food Freshness: Uncovering Its Meaning and Importance to Consumers	p. 22
Flavor Issues in Maintaining Freshness	p. 42
Biochemical Changes Associated with Fresh-Cut Fruit Processing and Storage	p. 52
Flavor Aspects
Changes in Key Aroma Compounds during Natural Beer Aging	p. 70
SPME-GC/MS Testing for Monitoring Off-Flavors in Processed Milk: Application of Odor Wheel Plots	p. 80
Relating Analytical and Sensory Data To Predict Flavor Quality in Dairy Products	p. 95
Aroma Characterization of Fresh and Stored Nonfat Dry Milk	p. 108
Biochemical Manipulation of Flavor in Tomato Fruit	p. 124
Effect of Pre- and Post-Harvest Treatments on Fresh Tomato Quality	p. 132
Aroma of Fresh Field Tomatoes	p. 144
Characterization of Aroma Compounds in Fresh and Processed Mandarin Oranges	p. 162
Relating Sensory and Instrumental Data To Conduct an Accelerated Shelf-Life Testing of Whey-Protein-Coated Peanuts	p. 175
Lipid Oxidation in Muscle Foods	p. 188
Oxidative Stability of Edible Oils as Affected by Their Fatty Acid Composition and Minor Constituents	p. 201
Texture
Food Polymer Science Approach to Studies on Freshness and Shelf Life of Foods	p. 214
Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes	p. 223
Staling of Bread: How To Counteract the Textural Changes and Improve the Flavor Aspects of Bread during Storage	p. 235
Rheological Methods for Assessment of Food Freshness and Stability	p. 248
Methods To Improve Freshness and Shelf Life
Argon Packaging and Processing Preserves and Enhances Flavor, Freshness, and Shelf Life of Foods	p. 270
Processing Technologies To Enhance Fresh Flavor of Citrus Juice	p. 292
Indexes
Author Index	p. 305
Subject Index	p. 306
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