Download Chemical Deterioration and Physical Instability of Food and by Leif H Skibsted, Jens Risbo, Mogens L Andersen PDF

By Leif H Skibsted, Jens Risbo, Mogens L Andersen

For a foodstuff product to be successful available to buy it needs to be good all through its shelf-life. caliber deterioration as a result of chemical adjustments and changes in situation as a result of actual instability usually are not regularly recognized, but could be simply as complex as microbial spoilage. This ebook offers an authoritative evaluate of key subject matters during this area.

Chapters partly one specialise in the chemical reactions which could negatively have an effect on foodstuff caliber, akin to oxidative rancidity, and their size. half experiences caliber deterioration linked to actual adjustments, reminiscent of moisture loss, achieve and migration, crystallization and emulsion breakdown. Contributions within the following part define the most probably results on assorted meals and drinks, together with bakery items, fruit and greens, ready-to-eat nutrition and wine.

With contributions from leaders of their fields, Chemical deterioration and actual instability of foodstuff and drinks is a necessary reference for R&D and QA employees within the foodstuff and researchers with an drawn to this subject.

  • Examines chemical reactions that can negatively have an effect on meals caliber and measurement
  • Reviews caliber deterioration linked to actual alterations corresponding to moisture loss, achieve and migration, and crystallization
  • Documents deterioration in particular nutrition and beverage items together with bakery items, frozen meals and wine

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Extra info for Chemical Deterioration and Physical Instability of Food and Beverages

Example text

Thereby, these are known as chain-breaking antioxidants. Their principal consequence consists of extending the length of the induction period. Other examples of protective mechanisms attributed to minor components of the oil or food additives are chelation of metals (polyphenols, © Woodhead Publishing Limited, 2010 14 Chemical deterioration and physical instability of food and beverages citric acid), reduction of hydroperoxides (vitamin C), oxygen consumption, deactivation of singlet oxygen, and regeneration of chain-breaking antioxidants (Frankel, 2005).

Unless comparisons between results obtained in accelerated tests and real values of shelf life are made, prediction of shelf life is questionable (Velasco and Dobarganes, 2002). , 2005). In principle, any measurement can be valid to follow oxidation when comparative results are pursued. Only two methods have been standardized and they are addressed to fats and oils. These are the Active Oxygen Method (AOM) and the Oxidative Stability Index (OSI). In the AOM a 20-g sample of oil is heated at 98 °C and continuously aerated.

Hämäläinen t i, sundberg s, hase t, and hopia a (2002), ‘Stereochemistry of the hydroperoxides formed during autoxidation of CLA methyl ester in the presence of α-tocopherol’, Lipids, 37, 533–540. han d h, yi o-s and shin h k (1991), ‘Solubilization of vitamin C in fish oil and synergistic effect with vitamine E in retarding oxidation’, J Am Oil Chem Soc, 68, 740–743. holman r t and elmer oc (1947), ‘The rates of oxidation of unsaturated fatty acids and esters’, J Am Oil Chem Soc, 24, 127–129. , Oxford (UK), Pergamon.

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