Chemical Deterioration and Physical Instability of Food and by Leif H Skibsted, Jens Risbo, Mogens L Andersen

By Leif H Skibsted, Jens Risbo, Mogens L Andersen

For a meals product to be successful available to buy it has to be reliable all through its shelf-life. caliber deterioration as a result of chemical adjustments and adjustments in situation as a result of actual instability are usually not continually known, but could be simply as challenging as microbial spoilage. This publication offers an authoritative evaluation of key issues during this area.

Chapters partly one specialise in the chemical reactions which may negatively impact nutrients caliber, corresponding to oxidative rancidity, and their dimension. half reports caliber deterioration linked to actual adjustments, comparable to moisture loss, achieve and migration, crystallization and emulsion breakdown. Contributions within the following part define the most likely results on diverse meals and drinks, together with bakery items, fruit and greens, ready-to-eat nutrition and wine.

With contributions from leaders of their fields, Chemical deterioration and actual instability of nutrition and drinks is a vital reference for R&D and QA employees within the meals and researchers with an drawn to this subject.

  • Examines chemical reactions that can negatively have an effect on meals caliber and measurement
  • Reviews caliber deterioration linked to actual adjustments corresponding to moisture loss, achieve and migration, and crystallization
  • Documents deterioration in particular meals and beverage items together with bakery items, frozen meals and wine

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Extra info for Chemical Deterioration and Physical Instability of Food and Beverages

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9a). Differences in oxidation were so great that samples only showed clear rancidity (off-odour) when the matrix was disrupted with a mortar and pestle, allowing the oxidized fraction to be released. However, when the same oil was stripped of its natural antioxidants (tocopherol), oxidation of the free oil fraction was, as expected, faster than that of the encapsulated oil (Fig. 9b). , 2006, 2009c). , 2003). 0 0 2 4 6 8 10 12 Time (days) Fig. 9 Determination of the total content of non-volatile oxidation products by solid phase extraction separation and high-performance size-exclusion chromatography in the free (hollow symbols) and encapsulated oil (solid symbols) fractions of dried microencapsulated sunflower oils during oxidation at 30 °C in the dark and at 32% relative humidity: (a) sample containing untreated sunflower oil; (b) sample containing sunflower oil stripped of natural tocopherol.

The end of the induction period was marked by the total loss of tocopherol and the initiation of polymerisation. On the contrary, the encapsulated oil showed a pattern characteristic of a mixture of oils with different oxidation states. Thus, high contents of advanced oxidation © Woodhead Publishing Limited, 2010 22 Chemical deterioration and physical instability of food and beverages products (polymerisation compounds) were detected when the antioxidant (tocopherol) was still present in high amounts.

1976). Hydroperoxides also respond to the test because under the thermal acidic conditions applied they decompose into various products that react with TBA. Urea, sugars, oxidized proteins or other oxidized components present in foods can react with TBA to form coloured compounds. This makes it possible for the test to be carried out on whole foods, and it may give information on oxidation damage to materials other than the extractable fat itself (Rossell, 1994). As in most chemical methods, the poor specificity, however, means that the data are not transferable between different types of foods (St Angelo, 1996).

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