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Author : Richardson; Finley
Publisher :
ISBN 13 : 9788123905372
Total Pages : pages
Book Rating : 4.9/5 (53 download)
Download or read book Chemical Changes in Food During Processing (PB) written by Richardson; Finley and published by . This book was released on 2003-02-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Richardson
Publisher : Springer Science & Business Media
ISBN 13 : 9401710163
Total Pages : 520 pages
Book Rating : 4.4/5 (17 download)
Download or read book Chemical Changes in Food During Processing written by Richardson and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.
Author : Delia B. Rodriguez-Amaya
Publisher : Academic Press
ISBN 13 : 0128173815
Total Pages : 721 pages
Book Rating : 4.1/5 (281 download)
Download or read book Chemical Changes During Processing and Storage of Foods written by Delia B. Rodriguez-Amaya and published by Academic Press. This book was released on 2020-11-25 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : Fereidoon Shahidi
Publisher : Springer Science & Business Media
ISBN 13 : 1489919252
Total Pages : 357 pages
Book Rating : 4.4/5 (899 download)
Download or read book Process-Induced Chemical Changes in Food written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 food that are affected by processing, it is their interaction with one another, as well as in volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a manner that both the desirable sensory attributes and wholesomeness of foods are safeguarded is essential. Obviously, method ologies should also be established to quantitate the changes that occur in foods as a result of processing. This volume was developed from contributions provided by a group of internation ally-recognized lead scientists.
Author : Bichardson T.
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (756 download)
Download or read book Chemical Changes in Food During Processing written by Bichardson T. and published by . This book was released on 1997 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jiří Davídek
Publisher : Elsevier Publishing Company
ISBN 13 : 9780444988454
Total Pages : 448 pages
Book Rating : 4.9/5 (884 download)
Download or read book Chemical Changes During Food Processing written by Jiří Davídek and published by Elsevier Publishing Company. This book was released on 1990-01-01 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 (proteins, saccharides, lipids) and of other components important from the standpoint of the nutritional, sensory and hygienic properties of food materials. Important changes of physical properties (which may affect the chemical reactivity) are given as well. The most important reactions are elucidated on examples from technological processes which also show the effect of these chemical reactions on the most important properties of food products.
Author : S.T. Beckett
Publisher : Springer Science & Business Media
ISBN 13 : 9780751402407
Total Pages : 490 pages
Book Rating : 4.4/5 (24 download)
Download or read book Physico-Chemical Aspects of Food Processing written by S.T. Beckett and published by Springer Science & Business Media. This book was released on 1995 with total page 490 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an in-depth study of the changes which occur in the components of food when they are subjected to processing. The book is divided into two distinct parts. in the first part the fundamental changes are examined from a scientific point of view. These include: Vapor pressure and water activity; Glass transition; Emulsion technology; Maillard (Browning) reaction; Rheology; Foams; Gells and gelling; Fat eutectics and crystallization; Surface effects; Fermentation; Change in cell structure. In the second part of the book these changes are reviewed as to how they are important to different parts of the food industry. Chapters included concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; Sugar and confectionery; Chocolate; Extruded products; Sauces, pickles, and condiments; Alcoholic drinks; and Multicomponent products.
Author : Salvatore Parisi
Publisher : Springer
ISBN 13 : 3319954636
Total Pages : 64 pages
Book Rating : 4.3/5 (199 download)
Download or read book Chemistry of Maillard Reactions in Processed Foods written by Salvatore Parisi and published by Springer. This book was released on 2018-06-29 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual appearance, odor, and flavor. It emphasizes that the Maillard reactions are still not fully characterized, despite extensive historical studies. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing.
Author : Richardson
Publisher :
ISBN 13 : 9789401710176
Total Pages : 532 pages
Book Rating : 4.7/5 (11 download)
Download or read book Chemical Changes in Food During Processing written by Richardson and published by . This book was released on 2014-09-01 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chemical Changes During Food Processing written by and published by . This book was released on 1984 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Progress in the elucidation of chemical reactions during processing and storage of foods written by and published by . This book was released on 1983 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Fereidoon Shahidi
Publisher :
ISBN 13 :
Total Pages : 361 pages
Book Rating : 4.:/5 (637 download)
Download or read book Progress-Induced Chemical Changes in Food written by Fereidoon Shahidi and published by . This book was released on 1998 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Yetunde Adejonwo Ayoola
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (535 download)
Download or read book Physico-chemical Changes of Carbohydrates During Heat Processing written by Yetunde Adejonwo Ayoola and published by . This book was released on 1985 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 : 9788400063351
Total Pages : pages
Book Rating : 4.0/5 (633 download)
Download or read book Chemical Changes During Food Processing written by and published by . This book was released on 1987 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : International Union of Food Science and Technology. International Symposium (
Publisher :
ISBN 13 : 9788400063344
Total Pages : 522 pages
Book Rating : 4.0/5 (633 download)
Download or read book Chemical Changes During Food Processing written by International Union of Food Science and Technology. International Symposium ( and published by . This book was released on 1987 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Congress. Joint Committee on Atomic Energy
Publisher :
ISBN 13 :
Total Pages : 468 pages
Book Rating : 4.F/5 ( download)
Download or read book National Food Irradiation Research Program written by United States. Congress. Joint Committee on Atomic Energy and published by . This book was released on 1960 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considers status of DOD food irradiation research programs. Focuses on Army Dept cancellation of plans to construct an Ionizing Radiation Center at Stockton, Calif. b. "Logistic and Economic Feasibility Study on Radiation Sterilization of Foods," Quartermaster and Container Inst for the Armed Forces, June 28, 1955 - Aug. 28, 1956 (p. 475-569). c. "Evaluation of Size of USAIRC and Logistics of Irradiated Meat," Rpt to Quartermaster Radiation Planning Agency, Quartermaster RPD Command, Dec. 11, 1959 (p. 571-627). a. "Food Preservation by Ionizing Energy," Army Dept, Office of the Quartermaster Gen, Dec. 1959 (p. 147-235). Includes following reports. Continuation of hearings on the Army's revised national food irradiation programs, "Medical Nutrition Laboratory: "An assessment of the possible effects to human beings of short-term consumption of food sterilized with gamma rays" p. 771-804; An evaluation in human beings of the acceptability, digestibility, and toxicity of port sterilized by gamma radiation and storied at room temperature" p. 805-822; Short-term human feed in studies of foods sterilized by gamma radiation and stored at room temperature," p. 823-850
Author : John W. Riexinger
Publisher :
ISBN 13 :
Total Pages : 76 pages
Book Rating : 4.:/5 (261 download)
Download or read book Chemical Changes in Fruits and Vegetables During Growth written by John W. Riexinger and published by . This book was released on 1918 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:
