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Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods
  • Author : Delia B. Rodriguez-Amaya
  • Publsiher : Academic Press
  • Release : 25 November 2020
  • ISBN : 0128173815
  • Pages : 722 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKChemical Changes During Processing and Storage of Foods

Summary:
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 BOOKChemical 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

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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 BOOKChemical 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

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Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging
  • Author : Da-Wen Sun
  • Publisher : CRC Press
  • Release : 14 November 2005
GET THIS BOOKHandbook of Frozen Food Processing and Packaging

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

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Physico-Chemical Aspects of Food Processing

Physico-Chemical Aspects of Food Processing
  • Author : S.T. Beckett
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKPhysico-Chemical Aspects of Food Processing

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

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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 BOOKChemical 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 (

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Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
  • Author : Romeo T. Toledo
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKFundamentals of Food Process Engineering

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

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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 BOOKProcess-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

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Food Microbiology

Food Microbiology
  • Author : Osman Erkmen,T. Faruk Bozoglu
  • Publisher : John Wiley & Sons
  • Release : 13 June 2016
GET THIS BOOKFood Microbiology

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

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Food Shelf Life Stability

Food Shelf Life Stability
  • Author : Michael Eskin,David S. Robinson
  • Publisher : CRC Press
  • Release : 19 September 2000
GET THIS BOOKFood Shelf Life Stability

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

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Handbook of Food Chemistry

Handbook of Food Chemistry
  • Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
  • Publisher : Springer
  • Release : 19 October 2015
GET THIS BOOKHandbook of Food Chemistry

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.

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Food Quality and Shelf Life

Food Quality and Shelf Life
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 25 June 2019
GET THIS BOOKFood Quality and Shelf Life

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in

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Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes

"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "

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Food Safety Chemistry

Food Safety Chemistry
  • Author : Liangli (Lucy) Yu,Shuo Wang,Bao-Guo Sun
  • Publisher : CRC Press
  • Release : 28 October 2014
GET THIS BOOKFood Safety Chemistry

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the

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Physical Chemistry of Foods

Physical Chemistry of Foods
  • Author : Pieter Walstra
  • Publisher : CRC Press
  • Release : 08 October 2002
GET THIS BOOKPhysical Chemistry of Foods

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

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