{pdf} Chemical deterioration and physical instability of food and beverages Leif Skibsted

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Changes due to food chemical deterioration and physical instability are not always recognised by food producers, who are more familiar with microbial spoilage, yet can be just as problematic. This book provides an authoritative review of key topics in this area. Chapters in parts one and two focus on the chemical reactions and physical changes which negatively affect food quality. The remaining chapters outline the likely effects on different food products.