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【转贴】Food Shelf Life Stability【已搜无重复】
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Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes (Crc Series in Contemporary Food Science) By N. A. Michael Eskin, David S. Robinson Publisher: CRC Number Of Pages: 384 Publication Date: 2000-09-19 ISBN-10 / ASIN: 0849389763 ISBN-13 / EAN: 9780849389764 Binding: Hardcover Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting the shelf life of low and intermediate moisture foods. The remaining chapters discuss how mechanical handling and temperature, irradiation, and packaging all influence shelf life. Section two, on chemical factors, examines the benefits of controlled atmosphere storage and modified atmosphere packaging on vegetables, fruits, grains, and oilseeds. The remaining chapters compare the effectiveness of antioxidants, emulsifiers, stabilizers, and sulfur dioxide to enhance food quality. The remaining chapter in this section deals with the application of biotechnology for improving shelf life. Intended for food science professionals as well as students, Food Shelf Life Stability presents the fundamental principles that are applied to maintaining a high food quality for an extended period of time. http://rapidshare.com/files/4343 ... al__Biochemical.rar http://rapidshare.com/files/7554 ... al__Biochemical.rar [search]Food Shelf Life Stability: Chemical, Biochemica ...[/search] [ Last edited by calledone on 2007-12-11 at 09:14 ] |
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