Shelf-life of food powders
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
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Shelf-life of food powders. / Hedegaard, R.V.; Skibsted, L.H.
Handbook of Food Powders: Chemistry and Technology. red. / Bhesh Bhandari; Nidhi Bansal; Min Zhang; Pierre Schuck. 2. udg. Cambridge, MA. : Woodhead Publishing, 2024. s. 335-354 (Woodhead Publishing Series in Food Science, Technology and Nutrition).Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
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TY - CHAP
T1 - Shelf-life of food powders
AU - Hedegaard, R.V.
AU - Skibsted, L.H.
PY - 2024
Y1 - 2024
N2 - Food powders should appear homogeneous and keep free-floating properties during storage and chemical changes should be minimized. The shelf-life of food powders as influenced by both physical changes and chemical reactions is controlled by the availability of water. Crystallization together with a non-enzymatic browning and oxidative deterioration is prevented in food powders in glassy states, and water activity and temperature together determine critical storage conditions. For milk powders, lipid oxidation determines shelf-life at ambient temperature, and intermediate water activity is recommended for storage. In contrast, non-enzymatic browning dominates at higher temperatures, where lower water activity minimizes browning reaction. The construction and use of temperature/water activity phase diagrams to define storage conditions for milk powders and other lipid or protein-rich food powders are strongly encouraged.
AB - Food powders should appear homogeneous and keep free-floating properties during storage and chemical changes should be minimized. The shelf-life of food powders as influenced by both physical changes and chemical reactions is controlled by the availability of water. Crystallization together with a non-enzymatic browning and oxidative deterioration is prevented in food powders in glassy states, and water activity and temperature together determine critical storage conditions. For milk powders, lipid oxidation determines shelf-life at ambient temperature, and intermediate water activity is recommended for storage. In contrast, non-enzymatic browning dominates at higher temperatures, where lower water activity minimizes browning reaction. The construction and use of temperature/water activity phase diagrams to define storage conditions for milk powders and other lipid or protein-rich food powders are strongly encouraged.
U2 - 10.1016/B978-0-323-98820-9.00013-2
DO - 10.1016/B978-0-323-98820-9.00013-2
M3 - Book chapter
SN - 978-0-323-98820-9
T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition
SP - 335
EP - 354
BT - Handbook of Food Powders
A2 - Bhandari, Bhesh
A2 - Bansal, Nidhi
A2 - Zhang, Min
A2 - Schuck, Pierre
PB - Woodhead Publishing
CY - Cambridge, MA.
ER -
ID: 374462734