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Title Baked goods freshness : technology, evaluation, and inhibition of staling / edited by Ronald E. Hebeda, Henry F. Zobel
Published New York : Marcel Dekker, 1996

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Location Call no. Vol. Availability
 MELB  664.752 Heb/Bgf  AVAILABLE
Description viii, 282 pages : illustrations ; 24 cm
Series Food science and technology ; 75
Food science and technology (Marcel Dekker, Inc.) ; 75
Contents 1. The Staling Mechanism / Henry F. Zobel and Karel Kulp -- 2. Surfactants / William H. Knightly -- 3. Amylolytic Enzymes / Linda K. Bowles -- 4. Nonamylolytic Enzymes / Jan H. van Eijk and Jan D. R. Hille -- 5. Instrumental Methods / Joseph G. Ponte, Jr. and David Z. Ovadia -- 6. Sensory Methods / Carole S. Setser -- 7. Preservatives / Jack G. Grundy -- 8. Modified Atmosphere Packaging / James P. Smith and B. K. Simpson -- 9. A Baker's Perspective / Leonard W. Heflich -- 10. The Consumer's Perception / Kristine S. Watson and Patricia J. Boyle -- 11. Labeling and Regulatory Requirements / James L. Vetter
Summary This practical reference offers - for the first time in a wide-ranging, single-source volume - comprehensive coverage of the staling process that occurs upon aging in baked goods, covering in detail the technologies for maintaining freshness, such as crumb softeners, enzymes, packaging, and preservatives. With over 800 bibliographic citations, figures, and tables, Baked Goods Freshness is an indispensable resource for starch, analytical, and cereal chemists and biochemists; biotechnologists; composition and nutrition engineers; food scientists; nutritionists; preservation and storage personnel; and upper-level undergraduate, graduate, and continuing-education students in these disciplines
Notes Includes bibliographical references and index
Bibliography Includes bibliographical references and index
Subject Baked products -- Analysis.
Food spoilage.
Author Hebeda, Ronald E.
Zobel, Henry F.
LC no. 96014598
ISBN 082479348X hardcover alkaline paper