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 : Richardson
  • Publisher : Springer Science & Business Media
  • Release : 21 November 2013
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

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

Rice Quality

Rice Quality
  • Author : Kshirod R Bhattacharya
  • Publisher : Elsevier
  • Release : 27 June 2011
GET THIS BOOKRice Quality

Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important book reviews variability in rice characteristics and their effects on rice quality. After an introduction on rice quality that also explores

Fennema's Food Chemistry, Fourth Edition

Fennema's Food Chemistry, Fourth Edition
  • Author : Srinivasan Damodaran,Kirk L. Parkin,Owen R. Fennema
  • Publisher : CRC Press
  • Release : 18 September 2007
GET THIS BOOKFennema's Food Chemistry, Fourth Edition

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition

Issues in General Food Research: 2012 Edition

Issues in General Food Research: 2012 Edition
  • Author : Anonim
  • Publisher : ScholarlyEditions
  • Release : 10 January 2013
GET THIS BOOKIssues in General Food Research: 2012 Edition

Issues in General Food Research / 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Food Science. The editors have built Issues in General Food Research: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Food Science in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in General Food Research / 2012 Edition has been produced by

Middleton's Allergy

Middleton's Allergy
  • Author : N. Franklin Adkinson, Jr.,Bruce S. Bochner,Wesley Burks,William W. Busse,Stephen T. Holgate
  • Publisher : Elsevier Health Sciences
  • Release : 01 November 2013
GET THIS BOOKMiddleton's Allergy

Boasting a worldwide reputation as the leading text in allergy and immunology, Middleton's Allergy continues its steadfast tradition of providing comprehensive coverage of state-of-the-art basic science, as well as authoritative guidance on the clinical concepts of day-to-day diagnosis and management of allergic disorders. Offering timely information that's suited for clinicians and researchers alike, Middleton's is a user-friendly and versatile source for the knowledge you need to provide optimal care to your patients! Stay on top of continuous new developments in

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