Quality of Fresh and Processed Foods

Language: English

Published by Springer US, Springer New York Nov 2012, 2012

1461347904 / 9781461347903

Series: Book 124 of 544 - Advances in Experimental Medicine and Biology

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This item is printed on demand - Print on Demand Titel. Neuware -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.Springer-Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 360 pp. Englisch.…

Seller Inventory # 9781461347903

Title
Quality of Fresh and Processed Foods
Author
Fereidoon Shahidi
Publisher
Springer US, Springer New York Nov 2012
Publication year
2012
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
1461347904
ISBN 13
9781461347903
Item weight
546 grams
Dimensions
235x155x20 mm
Series
Book 124 of 544: Advances in Experimental Medicine and Biology

buchversandmimpf2000

Emtmannsberg, BAYE, Germany

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AbeBooks seller since January 23, 2017

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