Chemical Deterioration and Physical Instability of Food and Beverages

Leif Skibsted is a Professor in the Department of Food Science at the University of Copenhagen, Denmark. Leif Skibsted is well known for his research into food quality deterioration and food oxidation in particular. Jens Risbo is Associate Professor in the Department of Food Science at the University of Copenhagen, Denmark. Jens Risbo is well known for his research into food quality deterioration and food oxidation in particular. Mogens Anderson is Associate Professor in the Department of Food Science at the University of Copenhagen, Denmark. Jens Risbo is well known for his research into food quality deterioration and food oxidation in particular.

Part 1 Understanding and measuring chemical deterioration of foods and beverages Oxidative rancidity Protein oxidation The Maillard reaction and quality deterioration Flavour deterioration during storage Light-induced quality changes

Part 2 Understanding and measuring physical deterioration of foods and beverages Moisture loss, gain and migration Crystallization Structural and mechanical properties of fats Emulsion breakdown Gelatinization and retrogradation of starch and its implications Syneresis in food gels and its implications Understanding, detecting and preventing taints in food

Part 3 Chemical and physical deterioration in specific food and beverage products Bakery products Bulk oils and shortenings, spreads, and frying oils Chemical processes responsible for quality deterioration in fish Wine Fruit and vegetables Enzymatic deterioration of plant foods Stability of vitamins during food processing and storage Frozen foods Ready–to–eat meals and catered foods Food powders The effect of non-meat ingredients on quality parameters in meat and poultry Dairy products