Quality of fresh and processed foods

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Last edited by MARC Bot
September 21, 2024 | History

Quality of fresh and processed foods

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided.

Publish Date
Language
English
Pages
345

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Previews available in: English

Edition Availability
Cover of: Quality of fresh and processed foods
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers
in English
Cover of: Quality of fresh and processed foods
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers
in English
Cover of: Quality of fresh and processed foods
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers, Springer
in English
Cover of: Quality of Fresh and Processed Foods (Advances in Experimental Medicine and Biology)
Quality of Fresh and Processed Foods (Advances in Experimental Medicine and Biology)
December 31, 2003, Springer
Hardcover in English - 1 edition

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Book Details


Table of Contents

Ch. 1. Effect of animal production on meat quality
Ch. 2. Quality aspects of pork meat and its nutritional impact
Ch. 3. Meat flavor: contribution on proteins and peptides to the flavor of beef
Ch. 4. The effects of extended chilled storage on the odor and flavor of sheepmeat
Ch. 5. Effect of electron beam irradiation on microbial growth, lipid oxidation and color of gorund beef patties upon refrigerated storage
Ch. 6. Enzymatic hydrolysis of lipids in muscle of fish and shellfish during cold storage
Ch. 7. Temperature, color and texture prediction models for surimi seafood pasteurization
Ch. 8. The chemistry of quality enhancement in low-value fish
Ch. 9. The interaction of disulfide flavor compounds with proteins in model systems
Ch. 10. Gas chromatography-olfactometry analysis and its importance in food quality control
Ch. 11. Screening for sensory quality in foods using solid phase micro-extraction tandem mass spectrometry
Ch. 12. Maillard reaction-based glycosylation of lysozyme
Ch. 13. Quality modification of food by extrusion processing
Ch. 14. Stability of aseptic flavored milk beverages
Ch. 15. Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration
Ch. 16. Quality assessment of a low-salt soy sauce made of a salty peptide or its related compunds
Ch. 17. Quality characteristics of edible oils
Ch. 18. Flavor of vinegars
Ch. 19. Textural quality assessment for fresh fruits and vegetables
Ch. 20. Irradiation of apple cider: impact on flavor quality
Ch. 21. Fruit and vegetable edible wraps: application to partially dehydrated apple pieces
Ch. 22. Quality of fresh citrus fruit
Ch. 23. Evaluation of water washes for the removal of organophososphorus pesticides from Maine wild blueberries
Ch. 24. Sugar quality in soft drinks manufacture: the acid beverage floc problem
Ch. 25. Influence of DNA on volatile generation from maillard reaction of cysteine and ribose.

Edition Notes

Includes bibliographical references and index.

Published in
New York
Series
Advances in experimental medicine and biology -- v. 542.

Classifications

Dewey Decimal Class
664/.07
Library of Congress
TP372.5 .Q37 2004, TX341-641

The Physical Object

Pagination
ix, 345 p. :
Number of pages
345

ID Numbers

Open Library
OL17617676M
Internet Archive
qualityoffreshpr0542unse
ISBN 10
0306480719
LCCN
2003062065
OCLC/WorldCat
53276446
Goodreads
551830

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
September 21, 2024 Edited by MARC Bot import existing book
February 24, 2023 Edited by ImportBot import existing book
January 8, 2023 Edited by MARC Bot import existing book
February 25, 2022 Edited by ImportBot import existing book
September 29, 2008 Created by ImportBot Imported from Oregon Libraries MARC record