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

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

• Author : Richardson
• Publisher : Springer Science & Business Media
• Release Date : 2013-11-21
• ISBN : 9789401710169

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

• Author : Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen
• Publisher : Springer
• Release Date : 2013-06-29
• ISBN : 1489919279

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

• Author : Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen
• Publisher : Springer Science & Business Media
• Release Date : 2013-11-11
• ISBN : 9781489919250

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

• Author : Romeo T. Toledo
• Publisher : Springer Science & Business Media
• Release Date : 2012-12-06
• ISBN : 9781461570523

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

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

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

• Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
• Publisher : Springer
• Release Date : 2015-10-19
• ISBN : 364236604X

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.

• Author : Jianquan Kan,Kewei Chen
• Publisher : Springer Nature
• Release Date : 2021-05-17
• ISBN : 9789811606106

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

• Author : Anonim
• Publisher : Unknown
• Release Date : 1990
• ISBN : IND:30000143535825

• Author : Osman Erkmen,T. Faruk Bozoglu
• Publisher : John Wiley & Sons
• Release Date : 2016-06-13
• ISBN : 9781119237761

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

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

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.

• Author : Michael Eskin,David S. Robinson
• Publisher : CRC Press
• Release Date : 2000-09-19
• ISBN : 9781420036657

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

• Author : Bruce R. Harte,J. Ian Gray,Joseph Miltz
• Publisher : CRC Press
• Release Date : 1987-07-01
• ISBN : 0877625204

• Author : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brulé
• Publisher : John Wiley & Sons
• Release Date : 2016-01-06
• ISBN : 9781119268673

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

• Author : Tanweer Alam
• Publisher : CRC Press
• Release Date : 2021-12-16
• ISBN : 9781000369458

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