Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds

Produk Detail:

  • Author : Delia B. Rodriguez-Amaya
  • Publisher : Academic Press
  • Pages : 722 pages
  • ISBN : 0128173815
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKChemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods
  • Author : Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan
  • Publisher : Academic Press
  • Release : 25 November 2020
GET THIS BOOKChemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic

Chemical Changes in Food during Processing

Chemical Changes in Food during Processing
  • Author : Thomas Richardson,John W. Finley
  • Publisher : Springer Science & Business Media
  • Release : 31 March 1986
GET THIS BOOKChemical Changes in Food during Processing

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the

Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components
  • Author : Zdzislaw E. Sikorski
  • Publisher : CRC Press
  • Release : 25 October 2006
GET THIS BOOKChemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche

Physico-Chemical Aspects of Food Processing

Physico-Chemical Aspects of Food Processing
  • Author : S.T. Beckett
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKPhysico-Chemical Aspects of Food Processing

Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an

Food Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 25 June 2019
GET THIS BOOKFood Quality and Shelf Life

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 22 November 2018
GET THIS BOOKEncyclopedia of Food Chemistry

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods,

Food Quality Management

Food Quality Management
  • Author : Pieternel A. Luning,W. J. Marcelis,W. M. F. Jongen
  • Publisher : Wageningen Academic Pub
  • Release : 09 May 2021
GET THIS BOOKFood Quality Management

The book focuses on consumer-driven Quality Management in food production systems using a product-based approach. It integrates organizational and technological aspects of food product quality into one techno-managerial concept and it presents an integrated view of how Quality Management is to be situated in a chain-oriented approach. Topics covered include: consumer perception of product quality organization and quality management the use of tools and methods in quality design control, improvement and assurance from both a technological and management perspective.

Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology
  • Author : Jaspreet Singh,Lovedeep Kaur
  • Publisher : Academic Press
  • Release : 22 July 2009
GET THIS BOOKAdvances in Potato Chemistry and Technology

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new