Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods
Author: Delia B. Rodriguez-Amaya,Jaime Amaya-Farfan
Publsiher: Academic Press
Total Pages: 722
Release: 2020-11-25
ISBN 10: 0128173815
ISBN 13: 9780128173817
Language: EN, FR, DE, ES & NL

Chemical Changes During Processing and Storage of Foods Book Review:

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

Chemical Changes in Food During Processing

Chemical Changes in Food During Processing
Author: Richardson
Publsiher: Springer Science & Business Media
Total Pages: 514
Release: 2013-11-21
ISBN 10: 9401710163
ISBN 13: 9789401710169
Language: EN, FR, DE, ES & NL

Chemical Changes in Food During Processing Book Review:

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.

Process Induced Chemical Changes in Food

Process Induced Chemical Changes in Food
Author: Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen
Publsiher: Springer Science & Business Media
Total Pages: 362
Release: 2013-11-11
ISBN 10: 1489919252
ISBN 13: 9781489919250
Language: EN, FR, DE, ES & NL

Process Induced Chemical Changes in Food Book Review:

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.

Chemical Changes During Food Processing

Chemical Changes During Food Processing
Author: Jiří Davídek,Jan Velíšek
Publsiher: Elsevier Publishing Company
Total Pages: 448
Release: 1990-01-01
ISBN 10: 9780444988454
ISBN 13: 0444988459
Language: EN, FR, DE, ES & NL

Chemical Changes During Food Processing Book Review:

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.

Handbook of Frozen Food Processing and Packaging

Handbook of Frozen Food Processing and Packaging
Author: Da-Wen Sun
Publsiher: CRC Press
Total Pages: 760
Release: 2005-11-14
ISBN 10: 1420027409
ISBN 13: 9781420027402
Language: EN, FR, DE, ES & NL

Handbook of Frozen Food Processing and Packaging Book Review:

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor

Physico Chemical Aspects of Food Processing

Physico Chemical Aspects of Food Processing
Author: S.T. Beckett
Publsiher: Springer Science & Business Media
Total Pages: 466
Release: 2012-12-06
ISBN 10: 1461312272
ISBN 13: 9781461312277
Language: EN, FR, DE, ES & NL

Physico Chemical Aspects of Food Processing Book Review:

Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an increased knowledge of the scientific principles behind food processing has never been greater. Within the industry itself, increased automation, company diversification and amalgamations etc. have meant that those working in it have often to change their field of operation. Whereas twenty years ago, someone starting work in one branch of the food industry could expect, if he or she so desired, to work there all their working lives, this is now seldom the case. This means that a basic knowledge of the principles behind food processing is necessary both for the student at university or college, and for those already in the industry. It is hoped, therefore, that this book will appeal to both, and prove to be a useful reference over a wide range of food processing.

Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components
Author: Zdzislaw E. Sikorski
Publsiher: CRC Press
Total Pages: 544
Release: 2006-10-25
ISBN 10: 1420009613
ISBN 13: 9781420009613
Language: EN, FR, DE, ES & NL

Chemical and Functional Properties of Food Components Book Review:

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche

Fundamentals of Food Process Engineering

Fundamentals of Food Process Engineering
Author: Romeo T. Toledo
Publsiher: Springer Science & Business Media
Total Pages: 602
Release: 2012-12-06
ISBN 10: 1461570522
ISBN 13: 9781461570523
Language: EN, FR, DE, ES & NL

Fundamentals of Food Process Engineering Book Review:

Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science education and the food industry itself. Students now in the food science curric ulum are generally better prepared mathematically than their counterparts two decades ago. The food science curriculum in most schools in the United States has split into science and business options, with students in the science option following the Institute of Food Technologists' minimum requirements. The minimum requirements include the food engineering course, thus students en rolled in food engineering are generally better than average, and can be chal lenged with more rigor in the course material. The food industry itself has changed. Traditionally, the food industry has been primarily involved in the canning and freezing of agricultural commodi ties, and a company's operations generally remain within a single commodity. Now, the industry is becoming more diversified, with many companies involved in operations involving more than one type of commodity. A number of for mulated food products are now made where the commodity connection becomes obscure. The ability to solve problems is a valued asset in a technologist, and often, solving problems involves nothing more than applying principles learned in other areas to the problem at hand. A principle that may have been commonly used with one commodity may also be applied to another commodity to produce unique products.

Food Microbiology

Food Microbiology
Author: Osman Erkmen,T. Faruk Bozoglu
Publsiher: John Wiley & Sons
Total Pages: 944
Release: 2016-06-13
ISBN 10: 1119237769
ISBN 13: 9781119237761
Language: EN, FR, DE, ES & NL

Food Microbiology Book Review:

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Progress in the elucidation of chemical reactions during processing and storage of foods

Progress in the elucidation of chemical reactions during processing and storage of foods
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1983
ISBN 10: 1928374650XXX
ISBN 13: OCLC:916312511
Language: EN, FR, DE, ES & NL

Progress in the elucidation of chemical reactions during processing and storage of foods Book Review:

Food Quality and Shelf Life

Food Quality and Shelf Life
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 420
Release: 2019-06-25
ISBN 10: 0128171901
ISBN 13: 9780128171905
Language: EN, FR, DE, ES & NL

Food Quality and Shelf Life Book Review:

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain. Presents insights regarding new trends in emerging technologies in the field Includes hot topics, such as modified atmosphere packaging and active materials to improve shelf-life Provides shelf-life assessment and modeling methodologies and accelerated shelf-life testing

Phase Transitions in Foods

Phase Transitions in Foods
Author: Yrjo H Roos,Stephan Drusch
Publsiher: Academic Press
Total Pages: 380
Release: 2015-10-05
ISBN 10: 0124079229
ISBN 13: 9780124079229
Language: EN, FR, DE, ES & NL

Phase Transitions in Foods Book Review:

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of change. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers. Contains descriptions of non-fat food solids as "biopolymers" which exhibit physical properties that are highly dependent on temperature, time, and water content Details the effects of water on the state and stability of foods Includes information on changes occurring in state and physicochemical properties during processing and storage The only book on phase and state transitions written specifically for the applications in food industry, product development, and research

Handbook of Food Science and Technology 1

Handbook of Food Science and Technology 1
Author: Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brulé
Publsiher: John Wiley & Sons
Total Pages: 264
Release: 2016-01-06
ISBN 10: 1119268672
ISBN 13: 9781119268673
Language: EN, FR, DE, ES & NL

Handbook of Food Science and Technology 1 Book Review:

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes. Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge needed to understand agro-food transformation. From biological analyses and process engineering, through to the development of food products and biochemical and microbiological changes, the different parts cover all aspects of the control of food quality.

Phase State Transitions in Foods Chemical Structural and Rheological Changes

Phase State Transitions in Foods  Chemical Structural and Rheological Changes
Author: Rao
Publsiher: CRC Press
Total Pages: 408
Release: 1998-05-27
ISBN 10: 9780824701796
ISBN 13: 0824701798
Language: EN, FR, DE, ES & NL

Phase State Transitions in Foods Chemical Structural and Rheological Changes Book Review:

"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "

Handbook of Food Engineering Third Edition

Handbook of Food Engineering  Third Edition
Author: Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
Publsiher: CRC Press
Total Pages: 1194
Release: 2018-12-19
ISBN 10: 0429831560
ISBN 13: 9780429831560
Language: EN, FR, DE, ES & NL

Handbook of Food Engineering Third Edition Book Review:

The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the properties of food and food ingredients, the book has a new chapter on nano-scale science in food processing. An additional chapter focuses on basic concepts of mass transfer in foods.

Food Shelf Life Stability

Food Shelf Life Stability
Author: Michael Eskin,David S. Robinson
Publsiher: CRC Press
Total Pages: 384
Release: 2000-09-19
ISBN 10: 1420036653
ISBN 13: 9781420036657
Language: EN, FR, DE, ES & NL

Food Shelf Life Stability Book Review:

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting

Chemical Deterioration and Physical Instability of Food and Beverages

Chemical Deterioration and Physical Instability of Food and Beverages
Author: Leif H Skibsted,Jens Risbo,Mogens L Andersen
Publsiher: Elsevier
Total Pages: 824
Release: 2010-04-23
ISBN 10: 1845699262
ISBN 13: 9781845699260
Language: EN, FR, DE, ES & NL

Chemical Deterioration and Physical Instability of Food and Beverages Book Review:

For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine

Food Safety Chemistry

Food Safety Chemistry
Author: Liangli (Lucy) Yu,Shuo Wang,Bao-Guo Sun
Publsiher: CRC Press
Total Pages: 344
Release: 2014-10-28
ISBN 10: 146659795X
ISBN 13: 9781466597952
Language: EN, FR, DE, ES & NL

Food Safety Chemistry Book Review:

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the formation of certain food contaminants through a systematic review of the appearances of these foodborne chemical toxins as well as the chemical and biochemical mechanisms involved in their formations during food processing and storage. It also details their absorption and distribution profiles and the factors influencing their levels in foods. It includes updated analytical techniques for food quality control, other research efforts on these chemicals, and their regulatory-related concerns and suggestions. Edited by experts in the field, this guide includes a listing of commonly used analytical techniques in food safety and a summary of current research findings related to food chemical contaminants. The book’s updated information on potential adverse effects on human health and focus on analytical techniques for food safety analysis and quality control makes it a reference that will spend more time in your hands than on your bookshelf.

Chemical Properties of Starch

Chemical Properties of Starch
Author: Anonim
Publsiher: BoD – Books on Demand
Total Pages: 164
Release: 2020-03-11
ISBN 10: 1838801154
ISBN 13: 9781838801151
Language: EN, FR, DE, ES & NL

Chemical Properties of Starch Book Review:

This book is about the chemical properties of starch. The book is a rich compendium driven by the desire to address the unmet needs of biomedical scientists to respond adequately to the controversy on the chemical properties and attendant reactivity of starch. It is a collective endeavor by a group of editors and authors with a wealth of experience and expertise on starch to aggregate the influence of qualitative and quantitative morphological, chemical, and genetic properties of starch on its functionalities, use, applications, and health benefits. The chemical properties of starch are conferred by the presence, amount and/or quality of amylose and amylopectin molecules, granule structure, and the nature and amounts of the lipid and protein molecules. The implication of this is comprehensively dealt with in this book.

Physicochemical Aspects of Food Engineering and Processing

Physicochemical Aspects of Food Engineering and Processing
Author: Sakamon Devahastin
Publsiher: CRC Press
Total Pages: 382
Release: 2011-06-03
ISBN 10: 1439857741
ISBN 13: 9781439857748
Language: EN, FR, DE, ES & NL

Physicochemical Aspects of Food Engineering and Processing Book Review:

Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on quality changes of different major foods in an integrative manner. Written by Physicochemical Experts in Food Engineering & Processing Part I critically reviews the physicochemical property changes of different foods undergoing selected processes, such as microencapsulation, frying, microwave-assisted thermal processing, high-pressure processing, pulsed electric field processing, and freezing. This section also includes a chapter on the effects of various processing technologies on microbial growth and inactivation. Part II focuses on multiphase food systems made of proteins, seafoods, red meats, and pet foods, and the physicochemical changes they undergo when being processed. Physicochemical Aspects of Food Engineering and Processing covers the engineering, processing, and quality angles equally. It is an extremely useful resource for academic and industrial researchers seeking an up-to-date overview of the increasingly important combination of both sides of food research and development.