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Title Freshness and shelf life of foods / Keith R. Cadwallader, editor, Hugo Weenen, editor
Published Washington, D.C. : American Chemical Society, 2003

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Location Call no. Vol. Availability
 MELB  664.028 Cad/Fas  AVAILABLE
Description xii, 330 pages : illustrations ; 24 cm
Series ACS symposium series ; 836
ACS symposium series ; 836
Contents Introduction and general issues -- Ch.1 The shelf life of foods: an overview - Ch.2 The concept of food freshness: uncovering its meaning and importance to consumers - Ch.3 Flavor issues in maintaining freshness - Ch.4 Biochemical changes associated with fresh-cut fruit processing and storage -- Flavor aspects -- Ch.5 Changes in key aroma compounds during natural beer aging - Ch.6 SPME-GC/MS testing for monitoring off-flavors in processed milk: application of odor wheel plots - Ch.7 Relating analytical and sensory data to predict flavor quality in dairy products - Ch.8 Aroma characterization of fresh and stored nonfat dry milk - Ch.9 Biochemical manipulation of flavor in tomato fruit - Ch.10 Effect of pre- post-harvest treatments on fresh tomato quality - Ch.11 Aroma of fresh field tomatoes - Ch.12 Characterization of aroma compounds in fresh and processed mandarin oranges - Ch.13 Relating sensory and instrumental data to conduct an accelerated shelf-life testing of whey protein coated peanuts - Ch.14 Lipid oxidation in muscle foods - Ch.15 Oxidative stability of edible oils as affected by their fatty acid composition and minor constituents -- Texture -- Ch.16 Food polymer science approach to studies on freshness and shelf life of foods - Ch.17 Rehydration of crispy cereal products: a tentative explanation of texture changes - Ch.18 Staling of bread: how to counteract the textural changes and improve flavor aspects of bread during storage - Ch.19 Rheological methods for assessment of food freshness and stability -- Methods to improve freshness and shelf life -- Ch.20 Argon packaging and processing preserves and enhances flavor, freshness, and shelf life of foods - Ch.21 Processing technologies to enhance fresh flavor of citrus juice
Notes Symposium held at the American Chemical Society National Meeting in Chicago, Illinois, Aug. 26-31 2001
Bibliography Includes bibliographical references and indexes
Notes System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat
Subject Food -- Storage -- Congresses.
Food -- Shelf-life dating -- Congresses.
Food -- Storage.
Food -- Shelf-life dating.
Genre/Form Conference papers and proceedings.
Author Cadwallader, Keith R., 1963-
Weenen, Hugo, 1953-
American Chemical Society. Meeting (222nd : 2001 : Chicago, Ill.)
LC no. 2002027666
ISBN 0841238014 alkaline paper