For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognized, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in Part I focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part I reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. This book outlines the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine.