Chemical Changes During Processing and Storage of Foods
eBook - ePub

Chemical Changes During Processing and Storage of Foods

Implications for Food Quality and Human Health

  1. 722 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Chemical Changes During Processing and Storage of Foods

Implications for Food Quality and Human Health

About this book

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

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Yes, you can access Chemical Changes During Processing and Storage of Foods by Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. List of Contributors
  7. Chapter 1 Societal role of food processing: envisaging the future
  8. Chapter 2 Denaturation of proteins, generation of bioactive peptides, and alterations of amino acids
  9. Chapter 3 Oxidation of proteins
  10. Chapter 4 Oxidation of lipids
  11. Chapter 5 Alterations of polysaccharides, starch gelatinization, and retrogradation
  12. Chapter 6 The Maillard reactions
  13. Chapter 7 Alterations of natural pigments
  14. Chapter 8 Degradation of vitamins
  15. Chapter 9 Generation of process-derived flavors and off-flavors
  16. Chapter 10 Generation of process-induced toxicants
  17. Chapter 11 Generation and alterations of bioactive organosulfur and phenolic compounds
  18. Chapter 12 Reactions and interactions of some food additives
  19. Chapter 13 Measuring chemical deterioration of foods
  20. Index