Chemical Changes During Processing and Storage of Foods

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  • Publisher : Academic Press
  • Release : 25 November 2020
  • ISBN : 9780128173817
  • Page : 722 pages
  • Rating : 4.5/5 from 103 voters

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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

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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 Date : 2020-11-25
  • ISBN : 9780128173817
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 Date : 2013-11-21
  • ISBN : 9789401710169
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

Process-Induced Chemical Changes in Food

Process-Induced Chemical Changes in Food
  • Author : Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen
  • Publisher : Springer
  • Release Date : 2013-06-29
  • ISBN : 1489919279
GET THIS BOOKProcess-Induced Chemical Changes in Food

Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of

Process-Induced Chemical Changes in Food

Process-Induced Chemical Changes in Food
  • Author : Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-11-11
  • ISBN : 9781489919250
GET THIS BOOKProcess-Induced Chemical Changes in Food

Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
  • Author : Romeo T. Toledo
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9781461570523
GET THIS BOOKFundamentals of Food Process Engineering

Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum

Chemical Changes in Food during Processing

Chemical Changes in Food during Processing
  • Author : Thomas Richardson,John W. Finley
  • Publisher : Springer Science & Business Media
  • Release Date : 1986-03-31
  • ISBN : 0870555049
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

Handbook of Food Chemistry

Handbook of Food Chemistry
  • Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
  • Publisher : Springer
  • Release Date : 2015-10-19
  • ISBN : 364236604X
GET THIS BOOKHandbook of Food Chemistry

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses.

Essentials of Food Chemistry

Essentials of Food Chemistry
  • Author : Jianquan Kan,Kewei Chen
  • Publisher : Springer Nature
  • Release Date : 2021-05-17
  • ISBN : 9789811606106
GET THIS BOOKEssentials of Food Chemistry

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their

Environmental Health Perspectives

Environmental Health Perspectives
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1990
  • ISBN : IND:30000143535825
GET THIS BOOKEnvironmental Health Perspectives

Food Microbiology, 2 Volume Set

Food Microbiology, 2 Volume Set
  • Author : Osman Erkmen,T. Faruk Bozoglu
  • Publisher : John Wiley & Sons
  • Release Date : 2016-06-13
  • ISBN : 9781119237761
GET THIS BOOKFood Microbiology, 2 Volume Set

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified

Fruit Manufacturing

Fruit Manufacturing
  • Author : Jorge E. Lozano
  • Publisher : Springer Science & Business Media
  • Release Date : 2006-11-28
  • ISBN : 9780387306162
GET THIS BOOKFruit Manufacturing

Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product’s quality in relation to the different processing methods, from freezing to high temperature techniques. It also discusses the origin of deterioration, kinetics of negative reactions, and methods for inhibition and control of the same.

Food Shelf Life Stability

Food Shelf Life Stability
  • Author : Michael Eskin,David S. Robinson
  • Publisher : CRC Press
  • Release Date : 2000-09-19
  • ISBN : 9781420036657
GET THIS BOOKFood Shelf Life Stability

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting

Food Product-Package Compatibility

Food Product-Package Compatibility
  • Author : Bruce R. Harte,J. Ian Gray,Joseph Miltz
  • Publisher : CRC Press
  • Release Date : 1987-07-01
  • ISBN : 0877625204
GET THIS BOOKFood Product-Package Compatibility

Handbook of Food Science and Technology 1

Handbook of Food Science and Technology 1
  • Author : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brulé
  • Publisher : John Wiley & Sons
  • Release Date : 2016-01-06
  • ISBN : 9781119268673
GET THIS BOOKHandbook of Food Science and Technology 1

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and

Packaging and Storage of Fruits and Vegetables

Packaging and Storage of Fruits and Vegetables
  • Author : Tanweer Alam
  • Publisher : CRC Press
  • Release Date : 2021-12-16
  • ISBN : 9781000369458
GET THIS BOOKPackaging and Storage of Fruits and Vegetables

This new volume shares a plethora of valuable information on the recent advances in packaging and storage technologies used for quality preservation of fresh fruits and vegetables. This book, with chapters from eminent researchers in the field, covers several essential aspects of packaging and storage methods and techniques generally used in fruit and vegetables. Important considerations on selection and characteristics of packaging materials, new packaging methods, storage hygiene and sanitation issues along with recent trends in storage technology are discussed