Chemical Changes During Processing and Storage of Foods

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

Download or Read online Chemical Changes During Processing and Storage of Foods full in PDF, ePub and kindle. this book written by Delia B. Rodriguez-Amaya and published by Academic Press which was released on 25 November 2020 with total page 722 pages. We cannot guarantee that Chemical Changes During Processing and Storage of Foods book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

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 BOOK 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

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 BOOK Chemical 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 Changes During Food Processing

Chemical Changes During Food Processing
  • Author : Jiří Davídek,Jan Velíšek
  • Publisher : Elsevier Publishing Company
  • Release : 01 January 1990
GET THIS BOOK Chemical Changes During Food Processing

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 (

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 : 30 April 1998
GET THIS BOOK Process 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

Kinetic Modeling of Reactions In Foods

Kinetic Modeling of Reactions In Foods
  • Author : Martinus A.J.S. van Boekel
  • Publisher : CRC Press
  • Release : 18 December 2008
GET THIS BOOK Kinetic Modeling of Reactions In Foods

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates how to effectively capture these changes in an integrative fashion using mathematical models. Thus, kinetic modeling of food changes creates the possibility to control and predict food quality from a technological point