Bogudgivelse

 

"Chemical deterioration and physical instability of food and beverages", redigeret af Leif H. Skibsted, Jens Risbo og Mogens L. Andersen.

 

 

 

 

Bogens indhold:

 

PART 1: UNDERSTANDING AND MEASURING CHEMICAL DETERIORATION OF FOODS AND BEVERAGES

 

Oxidative rancidity in foods and food quality
J Velasco, C Dobarganes and G Márquez-Ruiz, Consejo Superior de Investigaciones Científicas (CSIC), Spain
 - Introduction: oxidative rancidity and food quality
 - Mechanisms of lipid oxidation
 - Factors affecting the rate of lipid oxidation
 - Measuring oxidation in a food or food ingredient
 - Measuring oxidative stability in a food or food ingredient
 - Prevention of oxidative rancidity
 - Future trends
 - Sources of further information and advice
 - References

 

Protein oxidation in foods and food quality
M N Lund, KU-LIFE and C P Baron, DTU AQUA, Denmark
 - Introduction
 - Protein oxidation definition and mechanisms
 - From amino acid oxidation to protein oxidation
 - Measuring protein oxidation in foods
 - Protein oxidation in food
 - Predicting and monitoring and controlling
 - Future trends
 - References

 

The Maillard reaction and food quality deterioration
C Perez-Locas and V A Yaylayan, McGill University, Canada
 - Introduction to Maillard reaction and food quality deterioration
 - Mechanisms involved in the Maillard reaction
 - Factors affecting the Maillard reaction
 - Maillard reaction and food flavour deterioration
 - Maillard reaction, food nutritional losses and browning
 - Maillard-generated toxicants
 - Measuring and monitoring the Maillard reaction in foods with regards to quality in foods with regards to quality deterioration
 - Future trends
 - Conclusion
 - References

 

Flavour deterioration during food storage
G Reineccius, University of Minnesota, USA
 - Introduction
 - Loss of desirable aroma components from model systems during storage
 - Loss of desirable aroma components from food systems during storage
 - Measuring, predicting and monitoring flavour deterioration in foods
 - Methodologies
 - Case studies
 - Minimising flavour deterioration
 - Future trends
 - References

 

Light-induced quality changes in foods and beverages
M L Andersen and L H Skibsted, University of Copenhagen, Denmark
 - Introduction
 - Photochemical reactions in food and beverages
 - Meat and meat products
 - Frozen fish
 - Dairy products
 - Vegetable oils
 - Beer
 - Alcoholic beverages
 - Future trends
 - References

 

 

PART 2: UNDERSTANDING AND MEASURING PHYSICAL DETERIORATION OF FOODS AND BEVERAGES

 

Moisture loss, gain and migration in foods and its impact on food quality
G Roudaut and F Debeaufort, Université de Bourgogne, France
 - Introduction
 - Basic concepts of the mechanisms of the moisture transfers in food products
 - Sorption isotherm characterisation of foods
 - Water relationships in foods
 - Conditions for moisture migration and foods affected by moisture transfer
 - Measurement of water migration
 - Modelling moisture transport phenomena in food products
 - References

 

Crystallization in foods and food quality deterioration
R K Bund and R W Hartel, University of Wisconsin, USA
 - Introduction
 - Crystallization in foods
 - Measurement of crystalline microstructure in foods
 - Quality deterioration in food products associated with crystallization
 - Future trends
 - References

 

Structural and mechanical properties of fats and their implications for food quality
M F Peyronel, N C Acevedo and A G Marangoni, University of Guelph, Canada
 - Introduction
 - Fat crystal network structure components
 - Structural basis for the elasticity and yield stress of fats
 - Processing conditions for fats
 - Future trends
 - References

 

Emulsion breakdown in foods and beverages
S Ghosh and D Rousseau, Ryerson University, Canada
 - Introduction: breakdown and quality deterioration
 - Mechanisms of emulsion breakdown
 - Controlling emulsion breakdown
 - Factors influencing emulsion breakdown
 - Measuring, predicting and monitoring emulsion breakdown
 - Future trends
 - Sources of further information and advice
 - References

 

Gelatinization and retrogradation of starch in foods and its implications for food quality
A-C Eliasson, Lund University, Sweden
 - Introduction
 - Concepts of gelatinization and retrogradation
 - Measuring, predicting and monitoring starch gelatinization and retrogradation in foods
 - Controlling starch gelatinization and retrogradation to improve shelf life
 - Sources of further information and advice
 - References

 

Syneresis in food gels and its implications for food quality
S Mizrahi, Technion-Israel Institute of Technology, Israel
 - Introduction
 - Monitoring syneresis
 - Mechanism of syneresis
 - Characteristics of syneresis phenomena in different foods
 - Future trends
 - References

 

Understanding, detecting and preventing taints in food
D Kilcast, Consultant, formerly Leatherhead Food Research, UK
 - Introduction
 - Chemistry of taint
 - Sources of taints
 - Detection and analysis of taints
 - Diagnostic taint testing
 - Ethical aspects
 - Case studies
 - Future trends
 - Sources of further information and advice
 - References

 

 

PART 3: DETERIORATION IN SPECIFIC FOOD AND BEVERAGE PRODUCTS

 

Chemical and physical deterioration of bakery products
S P Cauvain and L S Young, BakeTran, UK
 - Introduction
 - Rancidity
 - Staling of bakery products: changes which contribute to loss of freshness
 - Storage instability in baked products
 - Manipulating the shelf life of bakery products
 - Case studies
 - Future trends
 - Sources of further information and advice
 - References

 

Chemical and physical deterioration of bulk oils and shortenings, spreads, and frying oils
F D Gunstone, formerly University of St Andrews, UK and S Martini, Utah State University, USA
 - Introduction
 - Chemical deterioration and physical instability
 - Analytical procedures for detecting, predicting, and monitoring undesirable changes
 - Preventing oxidative deterioration with antioxidants
 - Future trends
 - Sources of further information and advice
 - References

 

Chemical processes responsible for quality deterioration in fish
C Jacobsen, H H Nielsen, B Jørgensen and J Nielsen, Technical University of Denmark, Denmark
 - Introduction
 - Composition of fish
 - The rigor mortis process
 - Protein degradation catalysed by enzymes
 - Degradation of lipids by enzymes
 - Enzymatic degradation of trimethylamine-N-oxide (TMAO)
 - Oxidative damages of seafood
 - Conclusions and future trends
 - Sources of further information and advice
 - References

 

Chemical and physical deterioration of wine
A L Waterhouse, University of California Davis and R J Elias, The Pennsylvania State University, USA
 - Introduction
 - Mechanisms of wine deterioration
 - Methods for monitoring wine deterioration
 - Use of oxidation during processing and post-bottling
 - Case studies
 - Future trends
 - Acknowledgements
 - References

 

Postharvest chemical and physical deterioration of fruit and vegetables
A K Thompson, formerly Cranfield University, UK
 - Introduction
 - Processes involved in qualitative and quantitative deterioration of fruit and vegetables
 - Factors affecting the rate of postharvest chemical and physical deterioration of fruit and vegetables
 - Detecting, predicting and monitoring chemical deterioration and physical instability of fruit and vegetables
 - Preventing chemical deterioration and physical instability in fruit and vegetables
 - Future trends
 - Sources of further information and advice
 - References

 

Enzymatic deterioration of plant foods
M N A Eskin and M Aliani, University of Manitoba, Canada
 - Introduction
 - Peroxidases
 - Lipoxygenase
 - Polyphenol oxidase
 - Pectin methylesterases and polygalacturonases
 - Alternative methods of inactivation
 - References

 

Stability of vitamins during food processing and storage
P Berry Ottaway, Berry Ottaway & Associates Ltd, UK
 - Introduction
 - The vitamins
 - Factors affecting vitamin stability
 - Classification of vitamins
 - Vitamin–vitamin interactions
 - Effect of irradiation on vitamin stability in foods
 - Vitamin loss during processing
 - Food product shelf life and its determination
 - Protection of vitamins in foods
 - References

 

Chemical and physical deterioration of frozen foods
N E Zaritzky, CIDCA and Universidad Nacional de La Plata, Argentina
 - Introduction
 - Basic principles of food freezing
 - The freezing process: ice formation
 - Freezing graphs
 - Definitions of freezing rate
 - Mathematical modeling of freezing time
 - Intracellular and extracellular ice crystals in frozen tissues
 - Physical changes in frozen foods
 - Chemical changes produced by freezing and frozen storage
 - Microbial stability of frozen foods
 - Effect of freezing and frozen storage on food quality: case studies
 - Shelf life of frozen foods
 - Packaging of frozen food
 - Glass transition temperature and stability of frozen food
 - Cryostabilization of food systems: a case study
 - Future trends
 - References

 

Chemical deterioration and physical instability in ready–to–eat meals and catered foods
P G Creed, formerly Bournemouth University, UK
 - Introduction
 - Chemical deterioration and physical instability of ready–to–eat meals and catered foods
 - Detecting, predicting and monitoring chemical deterioration and physical instability of ready–to–eat meals and catered foods
 - Preventing chemical deterioration and physical instability of ready–to–eat meals and catered foods
 - Role of chemical deterioration and physical instability in determination of shelf–life of ready–to–eat meals and catered foods: a case study
 - Future trends
 - Sources of further information and advice
 - References

 

Chemical deterioration and physical instability of food powders
P Intipunya, Chiang Mai University, Thailand and B R Bhandari, University of Queensland, Australia
 - Introduction
 - Food powders
 - Basic and functional properties of powders
 - Powder formation techniques and manipulation of powder properties
 - Glass transition related phenomena and quality changes in food powders
 - Deterioration of powder properties
 - Prevention of physical instability and chemical deterioration
 - Future trends
 - References

 

The effect of non-meat ingredients on quality parameters in meat and poultry
M N O’Grady and J P Kerry, University College Cork, Ireland
 - Introduction
 - Factors affecting meat and poultry quality
 -  Prevention of quality deterioration in meat and poultry
 - Conclusions
 - References

 

Chemical deterioration and physical instability of dairy products
G Mortensen, University of Aarhus, U Andersen, Arla Foods, J H Nielsen, University of Aarhus and H J Andersen, Arla Foods and University of Aarhus, Denmark
 - Introduction
 - Milk as raw material
 - General aspects of deterioration of dairy products
 - Oxidation in dairy products
 - Maillard reaction in dairy products
 - Proteolysis in dairy products
 - Lipolysis in dairy products
 - Syneresis in dairy products
 - Structure changes in dairy products
 - Future trends
 - Sources of further information and advice
 - References