Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes (Contemporary Food Science)

Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes......Page 2
Preface......Page 6
The Editors......Page 8
Contributors......Page 9
Table of Contents......Page 11
Section I. Physical Factors......Page 14
TABLE OF CONTENTS......Page 15
INTRODUCTION......Page 16
WATER ACTIVITY OF FOODS......Page 17
WATER SORPTION......Page 18
STATE TRANSITIONS......Page 20
WATER ACTIVITY AND PHYSICAL STATE......Page 22
STATE DIAGRAMS......Page 23
RELAXATION TIMES AND MECHANICAL PROPERTIES......Page 24
STIFFNESS......Page 25
CRISPNESS......Page 27
CRYSTALLIZATION PHENOMENA......Page 28
TEMPERATURE DEPENDENCE OF REACTION RATES AND QUALITY CHANGES......Page 29
EFFECTS OF WATER AND GLASS TRANSITION ON REACTION RATES......Page 31
Nonenzymic Browning......Page 33
Other Reactions......Page 34
Crystallization of Food Components......Page 35
BIOCHEMICAL STABILITY......Page 36
MICROBIAL STABILITY......Page 37
CONTROL OF STABILITY BY WATER ACTIVITY AND COMPOSITION......Page 40
FUTURE RESEARCH......Page 41
REFERENCES......Page 43
TABLE OF CONTENTS......Page 49
INTRODUCTION......Page 50
TRANSPIRATION......Page 51
HARVESTING......Page 52
PRECOOLING......Page 53
ABRASION......Page 54
MECHANICAL INJURY......Page 55
INCIDENCE OF CUTS, PUNCTURES, AND CRACKS DURING POSTHARVEST HANDLING......Page 57
INCIDENCE OF ABRASION, BRUISING, COMPRESSION, AND VIBRATION DAMAGE......Page 60
EFFECTS OF MECHANICAL INJURY ON THE QUALITY AND SHELF LIFE OF THE PRODUCE......Page 63
CAREFUL HANDLING......Page 67
PROPER PACKAGING......Page 68
CURING OF ROOT CROPS AND TUBERS......Page 69
PRE- AND POSTHARVEST CHEMICAL TREATMENT......Page 70
INCIDENCE OF CHILLING AND FREEZING INJURY......Page 71
INCIDENCE OF HIGH TEMPERATURE INJURY......Page 75
EFFECT OF TEMPERATURE STRESS ON QUALITY AND SHELF LIFE STABILITY OF THE PRODUCE......Page 76
HIGH TEMPERATURE CONDITIONING......Page 77
DELAYED COOLING......Page 78
RECOMMENDED REFRIGERATED STORAGE CONDITIONS......Page 79
APPROPRIATE TRANSPORT......Page 80
PRECOOLING......Page 81
HOT WATER TREATMENT......Page 83
HIGH-TEMPERATURE FORCED AIR (HFTA) TREATMENT......Page 84
REFRIGERATION......Page 85
NEEDS FOR FURTHER RESEARCH AND DEVELOPMENT......Page 86
REFERENCES......Page 87
INTRODUCTION......Page 98
IRRADIATION RESISTANCE OF MICROORGANISMS......Page 99
CLASSIFICATION OF RADIATION PROCESSES AND SOURCES......Page 100
Cheese......Page 101
Other Dairy Products......Page 102
Chicken and Turkey......Page 103
Further Processed Products......Page 106
Fish and Fishery Products......Page 107
Shellfish......Page 111
Beef......Page 113
Ground or Comminuted Beef and Pork......Page 115
Pork......Page 117
Other Meats......Page 118
Fruits......Page 119
Vegetables......Page 122
CONCLUSIONS......Page 125
REFERENCES......Page 126
INTRODUCTION......Page 140
PACKAGING AND SHELF LIFE STABILITY......Page 141
Glass......Page 142
Plastics......Page 143
ENVIRONMENTAL FACTORS......Page 144
Mass Transfer......Page 145
Moisture......Page 146
Oxygen and Other Gases......Page 148
Light......Page 150
Temperature......Page 151
Distribution and Handling......Page 152
FUTURE DIRECTIONS......Page 153
REFERENCES......Page 154
Section II. Chemical Factors......Page 157
INTRODUCTION......Page 158
BENEFITS AND CONCERNS OF CA AND MA STORAGE......Page 159
METHODS FOR CREATING AND MAINTAINING MA......Page 160
Fruits......Page 162
Vegetables......Page 166
ADVANTAGES AND LIMITATIONS......Page 168
EFFECT OF CONTROLLED ATMOSPHERES ON MORTALITY OF INSECTS......Page 169
Seed Viability......Page 173
Effect of CA on Fungi and Mycotoxins Production......Page 175
REFERENCES......Page 176
INTRODUCTION......Page 183
FREE RADICAL OXIDATION......Page 184
PHOTOOXIDATION......Page 185
MECHANISM OF ACTION......Page 187
BIOLOGICAL ANTIOXIDANTS......Page 188
Primary Antioxidants......Page 189
BHA (Butylated Hydroxyanisole) and BHT (Butylated Hydroxytoluene)......Page 190
Ethoxyquin......Page 191
TOCOPHEROLS AND TOCOTRIENOLS......Page 194
FLAVONOID COMPOUNDS......Page 200
PHENOLIC ACIDS AS ANTIOXIDANTS......Page 201
MECHANISM OF ACTION......Page 202
ANTIOXIDANT POTENTIAL......Page 204
HERBS AND SPICES......Page 206
ACKNOWLEDGMENTS......Page 210
REFERENCES......Page 211
TABLE OF CONTENTS......Page 218
INTRODUCTION......Page 219
EMULSION STABILITY......Page 221
Steric Stabilization......Page 222
Liquid–Crystalline Phases and Emulsion Stability......Page 223
Particle Stabilization — Mechanical Stabilization......Page 224
HYDROPHILE–LIPOPHILE BALANCE (HLB) OF EMULSIFIERS......Page 225
CLASSIFICATION OF EMULSIFIERS......Page 227
SOYBEAN LECITHINS......Page 229
Emulsi.er in Foam Emulsions......Page 231
Sol Dispersing Power......Page 233
Cottonseed Lecithins......Page 234
Natural Emulsi.ers in Eggs......Page 235
PHOSPHOLIPIDS AS LIPOSOMES FOR FOODS......Page 236
PROTECTION AGAINST INACTIVATION......Page 237
MONO- AND DIGLYCERIDES OF FATTY ACIDS......Page 238
MONOGLYCERIDE DERIVATIVES......Page 240
Succinylated Monoglycerides......Page 241
Monoglyceride Citrates......Page 242
Monoglyceride Acetate (GMA)......Page 243
Stearoyl Lactylates (SL)......Page 244
Sorbitan Esters and Ethoxylated Sorbitan Esters......Page 246
Polyglycerol Esters......Page 248
Sucrose Esters (SE)......Page 249
PROTEINS......Page 250
CHEMICALLY AND ENZYMATICALLY MODIFIED PROTEINS......Page 253
HYDROCOLLOIDS......Page 257
Gum Arabic......Page 258
Emulsan” — A Microbial Hydrocolloid......Page 259
Non-Proteineous Gums......Page 261
REFERENCES......Page 262
INTRODUCTION......Page 271
CHEMICAL NATURE OF THE SPECIES......Page 272
NUCLEOPHILIC REACTIONS......Page 277
Chemistry of the Antimicrobial Behavior of S(IV)......Page 278
Inhibition of Nonenzymic Browning......Page 284
HOMOLYTIC REACTIONS......Page 290
THE NEED FOR ALTERNATIVES......Page 292
THE ALTERNATIVES......Page 293
ACKNOWLEDGMENTS......Page 294
REFERENCES......Page 295
Section III. Biochemical Factors......Page 301
OCCURRENCE IN FOODS......Page 302
EFFECTS ON SHELF LIFE......Page 303
OCCURRENCE......Page 304
OXIDATION OF POLYUNSATURATED FATTY ACIDS......Page 305
MODE OF ACTION......Page 307
CO-OXIDATION......Page 309
MANIPULATION OF FACTORS TO ENHANCE SHELF LIFE......Page 310
FREE RADICAL GENERATORS......Page 311
EFFECTS ON SHELF LIFE......Page 312
Thermostability......Page 313
OXIDATIC ACTIVITY......Page 315
ENZYMIC BROWNING......Page 316
Monophenolase and Diphenolase Activity......Page 318
Assays and Inhibitors......Page 320
REFERENCES......Page 321
TABLE OF CONTENTS......Page 328
INTRODUCTION......Page 329
GENERAL ASPECTS......Page 330
EXTENDING SHELF LIFE......Page 334
INCREASING SOLIDS CONTENT......Page 336
IMPROVING FLAVOR......Page 337
IMPROVING COLOR......Page 339
DESIGN OF A SPECIAL COMPOSITION......Page 340
Improving Shelf Life......Page 341
Designing a Special Fatty Acids Composition......Page 342
Use of Biotechnology to Reduce Unwanted Traits......Page 345
Quality of Seed Storage Proteins......Page 346
SHELF LIFE OF GRAINS......Page 347
Baking Quality......Page 349
Seed Storage Proteins......Page 351
Soluble Amino Acids......Page 352
GENERAL ASPECTS......Page 353
Chemical Composition and Nutritive Value......Page 354
Quality Parameters of Fresh Mushrooms......Page 355
Irrigation Treatment with Calcium Chloride and Stabilized Chlorine Dioxide (Oxine)......Page 356
Coating with Edible Films......Page 357
NOVEL TECHNOLOGIES......Page 358
PLANT FOODS FOR THE FUTURE......Page 361
REFERENCES......Page 362