Food Shelf Life Stability Chemical, Biochemical and Microbiological Changes by N.A. Michael Eskin & David S. Robinson

A pedido de JRMA.

Table of Contents
SECTION I: PHYSICAL FACTORS
Chapter 1
Water Activity and Plasticization
Yrjö H. Roos
Chapter 2
Mechanical and Temperature Effects on Shelf Life Stability of Fruits and Vegetables
Lope G. Tabil, Jr. and Shahab Sokhansanj
Chapter 3
Irradiation
G. Blank and R. Cumming
Chapter 4
Packaging Considerations
Marvin A. Tung, Ian J. Britt, and Sylvia Yada
SECTION II: CHEMICAL FACTORS
Chapter 5
Controlled and Modified Atmosphere Storage
G. Mazza and D. S. Jayas
Chapter 6
Antioxidants and Shelf Life of Foods
N. A. M. Eskin and R. Przybylski
Chapter 7
Food Emulsifiers and Stabilizers
N. Garti
Chapter 8
Effects of Sulfur Dioxide on Food Quality
B. L. Wedzicha
SECTION III: BIOCHEMICAL FACTORS
Chapter 9
The Effect of Oxidative Enzymes in Foods
David S. Robinson
Chapter 10
Biotechnology to Improve Shelf Life and Quality Traits of Foods
Angel Gabriel Alpuche-Solís and Octavio Paredes-López