Tracked shipping to Taiwan with premium packaging for just NT$300 

Ship to
Taiwan
0

My Account

  • argentina
  • chile
  • colombia
  • españa
  • méxico
  • perú
  • estados unidos
  • internacional

menu

Select your country

Americas

Europe

Rest of the world

portada Chemical Deterioration and Physical Instability of Food and Beverages (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Type
Physical Book
Publisher
Year
2016
Language
English
Pages
824
Format
Paperback
ISBN13
9780081014417
Edition No.
1
Categories

Chemical Deterioration and Physical Instability of Food and Beverages (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Cheaper New Book Imported to Taiwan
Delivery: 22 Jul - 30 Jul Shipping: 11 to 12 business days.
NT$ 8,051
Faster New Book Imported to Taiwan
Delivery: 14 Jul - 22 Jul Shipping: 5 to 6 business days.
NT$ 11,082
NT$ 8,051

Choose the list to add your product or create one New List

Go to My Wishlists
Calculate shipping cost

Synopsis "Chemical Deterioration and Physical Instability of Food and Beverages (Woodhead Publishing Series in Food Science, Technology and Nutrition) "

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject.Examines chemical reactions which can negatively affect food quality and measurementReviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallizationDocuments deterioration in specific food and beverage products including bakery products, frozen foods and wine

Customers reviews

More customer reviews
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)

Frequently Asked Questions about the Book

Is the book original?

All books in our catalog are Original.

In what language is the book written?

The book is written in English.

What is the format of this book?

The binding of this edition is Paperback.

Questions and Answers about the Book

Do you have a question about the book? Login to be able to add your own question.

Opinions about Bookdelivery

More customer reviews