Cover -- Chemical deterioration and physical instability of food and beverages -- Copyright -- Contents -- Contributor contact details -- Woodhead Publishing Series in Food Science, Technology and Nutrition -- Introduction -- References -- Part I Understanding and measuring chemical deterioration of food and beverages -- 1 Oxidative rancidity in foods and food quality -- 1.1 Introduction: oxidative rancidity and food quality -- 1.2 Mechanisms of lipid oxidation -- 1.3 Factors affecting the rate of lipid oxidation -- 1.4 Measuring oxidation in a food or food ingredient -- 1.5 Measuring oxidative stability in a food or food ingredient -- 1.6 Prevention of oxidative rancidity -- 1.7 Future trends -- 1.8 Sources of further information -- 1.9 References -- 2 Protein oxidation in foods and food quality -- 2.1 Introduction -- 2.2 Definition and mechanisms of protein oxidation -- 2.3 From amino acid oxidation to protein oxidation -- 2.4 Measuring protein oxidation in foods -- 2.5 Protein oxidation in foods -- 2.6 Predicting, monitoring and controlling -- 2.7 Future trends -- 2.8 References -- 3 The Maillard reaction and food quality deterioration -- 3.1 Introduction to the Maillard reaction and food quality deterioration -- 3.2 Mechanisms involved in the Maillard reaction -- 3.3 Factors affecting the Maillard reaction -- 3.4 Maillard reaction and food flavor deterioration -- 3.5 Maillard reaction, food nutritional losses and browning -- 3.6 Maillard-generated toxicants -- 3.7 Measuring and monitoring the Maillard reaction in foods to detect quality deterioration -- 3.8 Conclusion -- 3.9 References -- 4 Flavor deterioration during food storage -- 4.1 Introduction -- 4.2 Loss of desirable aroma components from model systems during storage -- 4.3 Loss of desirable aroma components from food systems during storage.

4.4 Measuring, predicting and monitoring flavor deterioration in foods -- 4.5 Methodologies -- 4.6 Case studies -- 4.7 Minimising flavor deterioration -- 4.8 Future trends -- 4.9 References -- 5 Light-induced quality changes in food and beverages -- 5.1 Introduction -- 5.2 Photochemical reactions in food and beverages -- 5.3 Meat and meat products -- 5.4 Frozen fish -- 5.5 Dairy products -- 5.6 Vegetable oils -- 5.7 Beer -- 5.8 Alcoholic beverages -- 5.9 Future trends -- 5.10 References -- Part II Understanding and measuring physical deterioration of foods and beverages -- 6 Moisture loss, gain and migration in foods and its impact on food quality -- 6.1 Introduction -- 6.2 Basic concepts of the mechanisms of moisture transfers in food products -- 6.3 Sorption isotherm characterisation of foods -- 6.4 Water relationships in foods -- 6.5 Conditions for moisture migration and foods affected by moisture transfer -- 6.6 Measurement of water migration -- 6.7 Modelling moisture transport phenomena in food products -- 6.8 References -- 7 Crystallization in foods and food quality deterioration -- 7.1 Introduction -- 7.2 Crystallization in foods -- 7.3 Measurement of crystalline microstructure in foods -- 7.4 Quality deterioration in food products associated with crystallization -- 7.5 Future trends -- 7.6 References -- 8 Structural and mechanical properties of fats and their implications for food quality -- 8.1 Introduction -- 8.2 Fat crystal network structure components -- 8.3 Structural basis for elasticity and yield stress of fats -- 8.4 Processing conditions for fats -- 8.5 Future trends -- 8.6 References -- 9 Emulsion breakdown in foods and beverages -- 9.1 Introduction: emulsion breakdown and quality deterioration -- 9.2 Mechanisms of emulsion breakdown -- 9.3 Controlling emulsion breakdown -- 9.4 Factors influencing emulsion breakdown.

9.5 Measuring, predicting and monitoring emulsion breakdown -- 9.6 Future trends -- 9.7 Sources of further information and advice -- 9.8 References -- 10 Gelatinization and retrogradation of starch in foods and its implications for food quality -- 10.1 Introduction -- 10.2 Concepts of gelatinization and retrogradation -- 10.3 Measuring, predicting and monitoring starch gelatinization and retrogradation in foods -- 10.4 Controlling starch gelatinization and retrogradation to improve shelf life -- 10.5 References -- 11 Syneresis in food gels and its implications for food quality -- 11.1 Introduction -- 11.2 Monitoring syneresis -- 11.3 Mechanism of syneresis -- 11.4 Characteristics of syneresis phenomena in foods -- 11.5 Future trends -- 11.6 References -- 12 Understanding, detecting and preventing taints in foods -- 12.1 Introduction -- 12.2 Chemistry of taint -- 12.3 Sources of taints -- 12.4 Detection and analysis of taints -- 12.5 Diagnostic taint testing -- 12.6 Ethical aspects -- 12.7 Case studies -- 12.8 Future trends -- 12.9 Sources of further information and advice -- 12.10 References -- Part III Deterioration in specific food and beverage products -- 13 Chemical and physical deterioration of bakery products -- 13.1 Introduction -- 13.2 Rancidity -- 13.3 Staling of bakery products: changes that contribute to loss of freshness -- 13.4 Storage instability in baked products -- 13.5 Manipulating the shelf life of bakery products -- 13.6 Case studies -- 13.7 Future trends -- 13.8 Sources of further information and advice -- 13.9 References -- 14 Chemical and physical deterioration of bulk oils and shortenings, spreads and frying oils -- 14.1 Introduction -- 14.2 Chemical deterioration and physical instability -- 14.3 Analytical procedures for detecting, predicting, and monitoring undesirable changes.

14.4 Preventing oxidative deterioration with antioxidants -- 14.5 Future trends -- 14.6 Sources of further information and advice -- 14.7 References -- 15 Chemical processes responsible for quality deterioration in fish -- 15.1 Introduction -- 15.2 Composition of fish -- 15.3 The rigor mortis process -- 15.4 Protein degradation catalysed by enzymes -- 15.5 Degradation of lipids by enzymes -- 15.6 Enzymatic degradation of trimethylamine-N-oxide (TMAO) -- 15.7 Oxidative damage of seafood -- 15.8 Conclusions and future trends -- 15.9 Sources of further information and advice -- 15.10 References -- 16 Chemical and physical deterioration of wine -- 16.1 Introduction -- 16.2 Mechanisms of wine deterioration -- 16.3 Methods for monitoring wine deterioration -- 16.4 Use of oxidation during processing and post-bottling -- 16.5 Case studies -- 16.6 Future trends -- 16.7 Acknowledgements -- 16.8 References -- 17 Postharvest chemical and physical deterioration of fruit and vegetables -- 17.1 Introduction -- 17.2 Processes involved in qualitative and quantitative deterioration of fruit and vegetables -- 17.3 Factors affecting the rate of postharvest chemical and physical deterioration of fruit and vegetables -- 17.4 Detecting, predicting and monitoring chemical deterioration and physical instability of fruit and vegetables -- 17.5 Preventing chemical deterioration and physical instability of fruit and vegetables -- 17.6 Future trends -- 17.7 Sources of further information and advice -- 17.8 References -- 18 Enzymatic deterioration of plant foods -- 18.1 Introduction -- 18.2 Peroxidases -- 18.3 Lipoxygenase -- 18.4 Polyphenol oxidase -- 18.5 Pectin methylesterases and polygalacturonases -- 18.6 Alternative methods of inactivation -- 18.7 References -- 19 Stability of vitamins during food processing and storage -- 19.1 Introduction -- 19.2 Vitamins.

19.3 Factors affecting vitamin stability -- 19.4 Classification of vitamins -- 19.5 Vitamin-vitamin interactions -- 19.6 Effect of irradiation on vitamin stability in foods -- 19.7 Vitamin loss during processing -- 19.8 Food product shelf life and its determination -- 19.9 Protection of vitamins in foods -- 19.10 References -- 20 Chemical and physical deterioration of frozen foods -- 20.1 Introduction -- 20.2 Basic principles of food freezing -- 20.3 The freezing process: ice formation -- 20.4 Freezing graphs -- 20.5 Definitions of freezing rate -- 20.6 Mathematical modeling of freezing time -- 20.7 Intracellular and extracellular ice crystals in frozen tissues -- 20.8 Physical changes in frozen foods -- 20.9 Chemical changes produced by freezing and frozen storage -- 20.10 Microbial stability of frozen foods -- 20.11 Effects of freezing and frozen storage on food quality: case studies -- 20.12 Shelf life of frozen foods -- 20.13 Packaging of frozen food -- 20.14 Glass transition temperature and stability of frozen food -- 20.15 Cryostabilization of food systems: a case study -- 20.16 Future trends -- 20.17 References -- 21 Chemical deterioration and physical instability in ready-to-eat meals and catered foods -- 21.1 Introduction -- 21.2 Chemical deterioration and physical instability of ready-to-eat meals and catered foods -- 21.3 Detecting, predicting and monitoring chemical deterioration and physical instability of ready-to-eat meals and catered food -- 21.4 Preventing chemical deterioration and physical instability of ready-to-eat meals and catered foods -- 21.5 Role of chemical deterioration and physical instability in the determination of shelf life of ready-to-eat meals and catered foods: a case study -- 21.6 Future trends -- 21.7 Sources of further information and advice -- 21.8 References.

22 Chemical deterioration and physical instability of food powders.