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Quality of Fresh and Processed Foods : Advances in Experimental Medicine and Biology - Fereidoon Shahidi

Quality of Fresh and Processed Foods

Advances in Experimental Medicine and Biology

By: Fereidoon Shahidi (Editor), Arthur M. Spanier (Editor), Chi-Tang Ho (Editor), Terry Braggins (Editor)

Hardcover Published: 31st December 2003
ISBN: 9780306480713
Number Of Pages: 345

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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.

The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.

Effect of Animal Production on Meat Qualityp. 1
Quality Aspects of Pork Meat and Its Nutritional Impactp. 25
Meat Flavor: Contribution of Proteins and Peptides to the Flavor of Beefp. 33
The Effects of Extended Chilled Storage on the Odor and Flavor of Sheepmeatp. 51
Effect of Electron Beam Irradiation on Microbial Growth, Lipid Oxidation and Color of Ground Beef Patties Upon Refrigerated Storagep. 101
Enzymatic Hydrolysis of Lipids in Muscle of Fish and Shellfish during Cold Storagep. 113
Temperature, Color and Texture Prediction Models for Surimi Seafood Pasteurizationp. 121
The Chemistry of Quality Enhancement in Low-Value Fishp. 135
The Interaction of Disulfide Flavor Compounds with Proteins in Model Systemsp. 147
Gas Chromatography-Olfactometry Analysis and Its Importance in Food Quality Control: Influence of assessors' training and sampling methods on gas chromatography-olfactometry datap. 155
Screening for Sensory Quality in Foods Using Solid Phase Micro-Extraction Tandem Mass Spectrometryp. 167
Maillard Reaction-Based Glycosylation of Lysozymep. 175
Quality Modification of Food by Extrusion Processingp. 187
Stability of Aseptic Flavored Milk Beveragesp. 201
Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltrationp. 213
Quality Assessment of a Low-Salt Soy Sauce Made of a Salty Peptide or Its Related Compoundsp. 227
Quality Characteristics of Edible Oilsp. 239
Flavor of Vinegars: Especially on the volatile componentsp. 251
Textural Quality Assessment for Fresh Fruits and Vegetablesp. 265
Irradiation of Apple Cider: Impact on Flavor Qualityp. 281
Fruit and Vegetable Edible Wraps: Application to Partially Dehydrated Apple Piecesp. 289
Quality of Fresh Citrus Fruitp. 301
Evaluation of Water Washes for the Removal of Organophosophorus Pesticides from Maine Wild Blueberriesp. 309
Sugar Quality in Soft Drink Manufacture: The Acid Beverage Floc Problemp. 317
Influence of DNA on Volatile Generation from Maillard Reaction of Cysteine and Ribosep. 327
Indexp. 341
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780306480713
ISBN-10: 0306480719
Series: Advances in Experimental Medicine and Biology : Book 542
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 345
Published: 31st December 2003
Publisher: Springer Science+Business Media
Country of Publication: US
Dimensions (cm): 23.5 x 15.5  x 1.75
Weight (kg): 1.52
Edition Number: 22