Shelf-life of food powders

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

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

Harvard

Hedegaard, RV & Skibsted, LH 2024, Shelf-life of food powders. i B Bhandari, N Bansal, M Zhang & P Schuck (red), Handbook of Food Powders: Chemistry and Technology. 2 udg, Woodhead Publishing, Cambridge, MA., Woodhead Publishing Series in Food Science, Technology and Nutrition, s. 335-354. https://doi.org/10.1016/B978-0-323-98820-9.00013-2

APA

Hedegaard, R. V., & Skibsted, L. H. (2024). Shelf-life of food powders. I B. Bhandari, N. Bansal, M. Zhang, & P. Schuck (red.), Handbook of Food Powders: Chemistry and Technology (2 udg., s. 335-354). Woodhead Publishing. Woodhead Publishing Series in Food Science, Technology and Nutrition https://doi.org/10.1016/B978-0-323-98820-9.00013-2

Vancouver

Hedegaard RV, Skibsted LH. Shelf-life of food powders. I Bhandari B, Bansal N, Zhang M, Schuck P, red., Handbook of Food Powders: Chemistry and Technology. 2 udg. Cambridge, MA.: Woodhead Publishing. 2024. s. 335-354. (Woodhead Publishing Series in Food Science, Technology and Nutrition). https://doi.org/10.1016/B978-0-323-98820-9.00013-2

Author

Hedegaard, R.V. ; Skibsted, L.H. / Shelf-life of food powders. 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).

Bibtex

@inbook{fcfacb12f057440daf44a20aff849066,
title = "Shelf-life of food powders",
abstract = "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.",
author = "R.V. Hedegaard and L.H. Skibsted",
year = "2024",
doi = "10.1016/B978-0-323-98820-9.00013-2",
language = "English",
isbn = "978-0-323-98820-9",
series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",
publisher = "Woodhead Publishing",
pages = "335--354",
editor = "Bhesh Bhandari and Nidhi Bansal and Min Zhang and Pierre Schuck",
booktitle = "Handbook of Food Powders",
edition = "2",

}

RIS

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