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
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of Contributors - p. xv 7. Chapter 1. Societal role of food processing: envisaging the future - p. 1 8. Chapter 2. Denaturation of proteins, generation of bioactive peptides, and alterations of amino acids - p. 21 9. Chapter 3. Oxidation of proteins - p. 85 10. Chapter 4. Oxidation of lipids - p. 125 11. Chapter 5. Alterations of polysaccharides, starch gelatinization, and retrogradation - p. 171 12. Chapter 6. The Maillard reactions - p. 215 13. Chapter 7. Alterations of natural pigments - p. 265 14. Chapter 8. Degradation of vitamins - p. 329 15. Chapter 9. Generation of process-derived flavors and off-flavors - p. 385 16. Chapter 10. Generation of process-induced toxicants - p. 453 17. Chapter 11. Generation and alterations of bioactive organosulfur and phenolic compounds - p. 537 18. Chapter 12. Reactions and interactions of some food additives - p. 579 19. Chapter 13. Measuring chemical deterioration of foods - p. 637 20. Index - p. 681
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
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of Contributors - p. xv 7. Chapter 1. Societal role of food processing: envisaging the future - p. 1 8. Chapter 2. Denaturation of proteins, generation of bioactive peptides, and alterations of amino acids - p. 21 9. Chapter 3. Oxidation of proteins - p. 85 10. Chapter 4. Oxidation of lipids - p. 125 11. Chapter 5. Alterations of polysaccharides, starch gelatinization, and retrogradation - p. 171 12. Chapter 6. The Maillard reactions - p. 215 13. Chapter 7. Alterations of natural pigments - p. 265 14. Chapter 8. Degradation of vitamins - p. 329 15. Chapter 9. Generation of process-derived flavors and off-flavors - p. 385 16. Chapter 10. Generation of process-induced toxicants - p. 453 17. Chapter 11. Generation and alterations of bioactive organosulfur and phenolic compounds - p. 537 18. Chapter 12. Reactions and interactions of some food additives - p. 579 19. Chapter 13. Measuring chemical deterioration of foods - p. 637 20. Index - p. 681
