 |
|
|
Item Details
| Title:
|
PROCESS-INDUCED CHEMICAL CHANGES IN FOOD
|
| By: |
Fereidoon Shahidid (Editor), Chi-Tang Ho (Editor), Nguyen van Chuyen (Editor) |
| Format: |
Hardback |
| List price:
|
£179.99 |
|
We currently do not stock this item, please contact the publisher directly for
further information.
|
|
|
|
|
|
| ISBN 10: |
0306458241 |
| ISBN 13: |
9780306458248 |
| Publisher: |
SPRINGER SCIENCE+BUSINESS MEDIA |
| Pub. date: |
30 April, 1998 |
| Edition: |
1998 ed. |
| Series: |
Advances in Experimental Medicine and Biology v. 434 |
| Pages: |
362 |
| Description: |
Based in part, on Proceedings of Pacifichem 95 held in Honolulu, Hawaii, December 18-22, 1995 |
| Synopsis: |
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. |
| Illustrations: |
biography |
| Publication: |
US |
| Imprint: |
Plenum Publishing Co.,N.Y. |
| Returns: |
Returnable |
|
|
|
 |
|
|
|
|
|
No Cheese, Please!
A fun picture book for children with food allergies - full of friendship and super-cute characters!Little Mo the mouse is having a birthday party.
|
My Brother Is a Superhero
Luke is massively annoyed about this, but when Zack is kidnapped by his arch-nemesis, Luke and his friends have only five days to find him and save the world...
|
|
|
|
|