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 : Jiří Davídek,Jan Velíšek
• Publisher : Elsevier Publishing Company
• Release Date : 1990-01-01
• ISBN : 0444988459

Distributed in Hungary, Albania, Bulgaria, China, Cuba, Czechoslovakia, GDR, Dem People's Rep of Korea, Mongolia, Poland, Roumania, Soviet Union, Dem Rep of Vietnam and Yugoslavia by Avicenum, Czechoslovak Medical Press, Praha The book deals with the chemical reactions taking place in food during industrial processing and storage, and shows how various food components react according to their chemical composition and the influence of other components or processing conditions. The work describes in detail the changes of the main food components (

• 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 : Thomas Richardson,John W. Finley
• Publisher : Springer Science & Business Media
• Release Date : 2012-12-06
• ISBN : 9781461322658

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 : 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 : Da-Wen Sun
• Publisher : CRC Press
• Release Date : 2005-11-14
• ISBN : 9781420027402

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor

• 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 : S.T. Beckett
• Publisher : Springer Science & Business Media
• Release Date : 2012-12-06
• ISBN : 9781461312277

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

• 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 : 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 : 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 : Anonim
• Publisher : Unknown
• Release Date : 1983
• ISBN : OCLC:916312511

• 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 : 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 : K. P. Sudheer,V. Indira
• Publisher : New India Publishing
• Release Date : 2007
• ISBN : 818942243X

The book post harvest technology assumes great attention during recent years since preservation of agricultural produce is a basic necessity to sustain agricultural production. It helps to add value of produce, thus having great scope for employment generation at the production catchments. In this book, the authors have attempted to consolidate different methods of post harvest technology of fruits and vegetables focusing on recent advances. This book will benefit both practicing food technologist/post harvest technologist who are searching for