Quality of Fresh and Processed Foods

Fereidoon Shahidi

ISBN 10: 0306480719 / ISBN 13: 9780306480713

Published by Springer US, Copernicus, 2003

About this Item

Druck auf Anfrage Neuware - Printed after ordering - 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.

Seller Inventory # 9780306480713

Bibliographic Details

• Title: Quality of Fresh and Processed Foods
• Publisher: Springer US, Copernicus
• Publication Date: 2003
• Language: English
• ISBN 10: 0306480719
• ISBN 13: 9780306480713
• Binding: Buch
• Condition: Neu
• Dimensions: 241W x 160H x 25D millimeters 241 millimeters width by 160 millimeters height by 25 millimeters depth
• Weight: 708 grams

About this title

Synopsis

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.