Quality of Fresh and Processed Foods:
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...
Gespeichert in:
| Weitere Verfasser: | , , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boston, MA
Springer US
2004
|
| Schriftenreihe: | Advances in Experimental Medicine and Biology
542 |
| Schlagworte: | |
| Online-Zugang: | UBR01 Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | 1 Online-Ressource (XI, 345 p) |
| ISBN: | 9781441990907 |
| DOI: | 10.1007/978-1-4419-9090-7 |
Internformat
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| 520 | |a 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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Datensatz im Suchindex
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| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-1-4419-9090-7 |
| format | Electronic eBook |
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| indexdate | 2024-07-10T08:36:34Z |
| institution | BVB |
| isbn | 9781441990907 |
| language | English |
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| spelling | Quality of Fresh and Processed Foods edited by Fereidoon Shahidi, Arthur M. Spanier, Chi-Tang Ho, Terry Braggins Boston, MA Springer US 2004 1 Online-Ressource (XI, 345 p) txt rdacontent c rdamedia cr rdacarrier Advances in Experimental Medicine and Biology 542 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 Food Science Food science Lebensmittelqualität (DE-588)4343361-3 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelqualität (DE-588)4343361-3 s DE-604 Shahidi, Fereidoon edt Spanier, Arthur M. edt Ho, Chi-Tang edt Braggins, Terry edt Erscheint auch als Druck-Ausgabe 9781461347903 Erscheint auch als Druck-Ausgabe 9780306480713 Erscheint auch als Druck-Ausgabe 9781441990914 https://doi.org/10.1007/978-1-4419-9090-7 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Quality of Fresh and Processed Foods Food Science Food science Lebensmittelqualität (DE-588)4343361-3 gnd |
| subject_GND | (DE-588)4343361-3 (DE-588)4143413-4 |
| title | Quality of Fresh and Processed Foods |
| title_auth | Quality of Fresh and Processed Foods |
| title_exact_search | Quality of Fresh and Processed Foods |
| title_full | Quality of Fresh and Processed Foods edited by Fereidoon Shahidi, Arthur M. Spanier, Chi-Tang Ho, Terry Braggins |
| title_fullStr | Quality of Fresh and Processed Foods edited by Fereidoon Shahidi, Arthur M. Spanier, Chi-Tang Ho, Terry Braggins |
| title_full_unstemmed | Quality of Fresh and Processed Foods edited by Fereidoon Shahidi, Arthur M. Spanier, Chi-Tang Ho, Terry Braggins |
| title_short | Quality of Fresh and Processed Foods |
| title_sort | quality of fresh and processed foods |
| topic | Food Science Food science Lebensmittelqualität (DE-588)4343361-3 gnd |
| topic_facet | Food Science Food science Lebensmittelqualität Aufsatzsammlung |
| url | https://doi.org/10.1007/978-1-4419-9090-7 |
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