Quality of Fresh and Processed Foods [electronic resource] / edited by Fereidoon Shahidi, Arthur M. Spanier, Chi-Tang Ho, Terry Braggins.
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 foo...
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| Online Access: |
Full Text (via Springer) |
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| Main Author: | |
| Other Authors: | , , |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boston, MA :
Springer US : Imprint : Springer,
2004.
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| Series: | Advances in experimental medicine and biology ;
542. |
| Subjects: |
| Summary: | 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. |
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| Physical Description: | 1 online resource (345 pages). |
| ISBN: | 9781441990907 1441990909 9781461347903 1461347904 |