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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 : 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 : 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 : 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 : Dominic W.S. Wong
Publisher : Springer
ISBN 13 : 3319507664
Total Pages : 460 pages
Book Rating : 4.3/5 (195 download)
Download or read book Mechanism and Theory in Food Chemistry, Second Edition written by Dominic W.S. Wong and published by Springer. This book was released on 2017-11-08 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick. Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science.
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 : O. P. Chauhan
Publisher : Springer Nature
ISBN 13 : 9811947961
Total Pages : 548 pages
Book Rating : 4.8/5 (119 download)
Download or read book Advances in Food Chemistry written by O. P. Chauhan and published by Springer Nature. This book was released on 2022-10-05 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
Author : Jianquan Kan
Publisher : Springer Nature
ISBN 13 : 9811606102
Total Pages : 567 pages
Book Rating : 4.8/5 (116 download)
Download or read book Essentials of Food Chemistry written by Jianquan Kan and published by Springer Nature. This book was released on 2021-05-17 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.
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 : Marcela Braunová
Publisher :
ISBN 13 :
Total Pages : 429 pages
Book Rating : 4.:/5 (438 download)
Download or read book Chemical reactions in foods VI written by Marcela Braunová and published by . This book was released on 2009 with total page 429 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jan Velisek
Publisher : Wiley-Blackwell
ISBN 13 : 9781118383810
Total Pages : 0 pages
Book Rating : 4.3/5 (838 download)
Download or read book The Chemistry of Food written by Jan Velisek and published by Wiley-Blackwell. This book was released on 2014-03-17 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE CHEMISTRY OF FOOD THE CHEMISTRY OF FOOD This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water, and in addition to chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Each chapter addresses one of the main individual components of food, reviewing its important properties and functions. Detailed descriptions and explanations of the changes and chemical/biochemical reactions that occur under different conditions are also covered. The book provides a comprehensive overview of the chemical composition of foods and the changes that take place during food production, processing and storage. With an extensive list of tables and its comprehensive coverage, this almost encyclopaedic volume will be ideal for students at the Masters level and beyond, and is a vital all-in-one reference for professional food chemists, researchers and the food industry. The Chemistry of Food is supported by a website of online resources, including web links to relevant news and journal articles, references and further reading, glossary of key terms, and revision notes for all topics/chapters.
Author :
Publisher :
ISBN 13 : 9788070809822
Total Pages : pages
Book Rating : 4.8/5 (98 download)
Download or read book Chemical Reactions in Foods VIII written by and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Dominic W.S. Wong
Publisher : Boom Koninklijke Uitgevers
ISBN 13 : 9780442207533
Total Pages : 456 pages
Book Rating : 4.2/5 (75 download)
Download or read book Mechanism and Theory in Food Chemistry written by Dominic W.S. Wong and published by Boom Koninklijke Uitgevers. This book was released on 1989-09-30 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 to the conceptual approach used.
Author : Vysoká škola chemicko-technologická v Praze. Ústav chemie a analýzy potravin
Publisher :
ISBN 13 : 9788070808368
Total Pages : 313 pages
Book Rating : 4.8/5 (83 download)
Download or read book Chemical Reactions in Foods VII written by Vysoká škola chemicko-technologická v Praze. Ústav chemie a analýzy potravin and published by . This book was released on 2012 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 : United States. Agricultural Research Service. International Programs Division
Publisher :
ISBN 13 :
Total Pages : 152 pages
Book Rating : 4.:/5 (319 download)
Download or read book Foreign Agricultural Research Grants Completed Under the Special Foreign Currency Program (under Public Law 480, Sections 104(b)(1) and 104 (b)(3)) written by United States. Agricultural Research Service. International Programs Division and published by . This book was released on 1977 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Congress. House. Committee on Appropriations
Publisher :
ISBN 13 :
Total Pages : 3154 pages
Book Rating : 4.:/5 (319 download)
Download or read book Department of Agriculture Appropriations for 1960 written by United States. Congress. House. Committee on Appropriations and published by . This book was released on 1959 with total page 3154 pages. Available in PDF, EPUB and Kindle. Book excerpt:
