Chemical Changes During Processing and Storage of Foods

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

Fruit Manufacturing

Fruit Manufacturing
  • Author : Jorge E. Lozano
  • Publisher : Springer Science & Business Media
  • Release : 28 November 2006
GET THIS BOOK Fruit 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 Processing Technologies

Food Processing Technologies
  • Author : Amit K. Jaiswal
  • Publisher : CRC Press
  • Release : 05 August 2016
GET THIS BOOK Food Processing Technologies

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites

Essentials of Food Chemistry

Essentials of Food Chemistry
  • Author : Jianquan Kan,Kewei Chen
  • Publisher : Springer Nature
  • Release : 20 January 2022
GET THIS BOOK Essentials 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

Mechanism and Theory in Food Chemistry Second Edition

Mechanism and Theory in Food Chemistry  Second Edition
  • Author : Dominic W.S. Wong
  • Publisher : Springer
  • Release : 19 March 2017
GET THIS BOOK Mechanism and Theory in Food Chemistry Second Edition

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms. This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and

Interdisciplinary and Sustainability Issues in Food and Agriculture Volume II

Interdisciplinary and Sustainability Issues in Food and Agriculture   Volume II
  • Author : Olaf Christen,Victor Squires,Rattan Lal and Rober J. Hudson
  • Publisher : EOLSS Publications
  • Release : 24 May 2010
GET THIS BOOK Interdisciplinary and Sustainability Issues in Food and Agriculture Volume II

Interdisciplinary and Sustainability Issues in Food and Agriculture is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Interdisciplinary and Sustainability Issues in Food and Agriculture provides the essential aspects and discusses a number of issues of importance in the development of specific agriculture and food supply systems that are closely related to general developmental

Mechanism and Theory in Food Chemistry

Mechanism and Theory in Food Chemistry
  • Author : Dominic W.S. Wong
  • Publisher : Boom Koninklijke Uitgevers
  • Release : 30 September 1989
GET THIS BOOK Mechanism and Theory in Food Chemistry

This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing and storage and interactions among the components of foods. The autho r has stressed the principles of the reaction mechanisms, carefully de tailing what is known to occur or is expected to occur based on his de tailed understanding of organic chemical reactions. This unifies the t hemes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification, etc., that are key

Principles of Food Chemistry

Principles of Food Chemistry
  • Author : John M. deMan
  • Publisher : Springer Science & Business Media
  • Release : 01 February 2013
GET THIS BOOK Principles of Food Chemistry

This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of