Freshness and Shelf Life of Foods or Health Effects of Tea and Its Catechins

Freshness and Shelf Life of Foods

Author: Hugo Weenen

eshness and Shelf Life of Foods includes a number of disciplines which are relevant for the subject of the book: chemistry, physicis, food technology, and sensory and consumer science. Subjects include flavor, texture, characterization methods and methods to improve the freshness or shelf-life of a product.
The book is both an up-to-date and comprehensive treatise of the subject, and includes a number of breakthroughs in our understanding of freshness and shelf-life of foods. This volume focuses on shelf life of foods, flavor aspects of freshness, rheological methods to determine freshness, processing of citrus in relation to retaining its fresh character, lipid oxidation in muscle foods and the food polymer science approach to studies on freshness and shelf-life. Freshness and Shelf Life of Foods focuses on the science and technology of preserving food freshness. This book discusses flavor, texture, and characterization methods to improve the freshness or shelf-life of a product.

Table of Contents:

	Preface
1	The Shelf Life of Foods: An Overview	2
2	The Concept of Food Freshness: Uncovering Its Meaning and Importance to Consumers	22
3	Flavor Issues in Maintaining Freshness	42
4	Biochemical Changes Associated with Fresh-Cut Fruit Processing and Storage	52
5	Changes in Key Aroma Compounds during Natural Beer Aging	70
6	SPME-GC/MS Testing for Monitoring Off-Flavors in Processed Milk: Application of Odor Wheel Plots	80
7	Relating Analytical and Sensory Data To Predict Flavor Quality in Dairy Products	95
8	Aroma Characterization of Fresh and Stored Nonfat Dry Milk	108
9	Biochemical Manipulation of Flavor in Tomato Fruit	124
10	Effect of Pre- and Post-Harvest Treatments on Fresh Tomato Quality	132
11	Aroma of Fresh Field Tomatoes	144
12	Characterization of Aroma Compounds in Fresh and Processed Mandarin Oranges	162
13	Relating Sensory and Instrumental Data To Conduct an Accelerated Shelf-Life Testing of Whey-Protein-Coated Peanuts	175
14	Lipid Oxidation in Muscle Foods	188
15	Oxidative Stability of Edible Oils as Affected by Their Fatty Acid Composition and Minor Constituents	201
16	Food Polymer Science Approach to Studies on Freshness and Shelf Life of Foods	214
17	Rehydration of Crispy Cereal Products: A Tentative Explanation of Texture Changes	223
18	Staling of Bread: How To Counteract the Textural Changes and Improve the Flavor Aspects of Bread during Storage	235
19	Rheological Methods for Assessment of Food Freshness and Stability	248
20	Argon Packaging and Processing Preserves and Enhances Flavor, Freshness, and Shelf Life of Foods	270
21	Processing Technologies To Enhance Fresh Flavor of Citrus Juice	292
	Author Index	305
	Subject Index	306

Interesting book: Kaiser Wilhelm II or Humanitarian Imperialism

Health Effects of Tea and Its Catechins: Mystery of Tea Catechins

Author: Yukiaki Kuroda

This text is a comprehensive overview of the historical use of green tea and a description of its beneficial effects against certain diseases such as cancer, hypertension, diabetes, obesity, arteriosclerosis, and various forms of senile dementia. It reviews scientific and clinical data, including in vitro and in vivo animal experiments and epidemiologic and clinical experiments on human subjects. It includes the most recent findings on the ability of tea components to inhibit bacteria and influenza and HIV viruses.