
Chemical Changes During Processing and Storage of Foods
Implications for Food Quality and Human Health
Description
Key Features
- Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health
- Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence
- Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds
Readership
Table of Contents
1. Introduction (Societal Role of Food Processing: Envisaging the Future)
2. Denaturation of Proteins, Generation of Bioactive Peptides, Alterations of Amino Acids
3. Oxidation of Proteins
4. Oxidation of Lipids
5. Alterations of Polysaccharides, Starch Gelatinization and Retrogradation
6. The Maillard Reaction and Caramelization
7. Alterations of Natural Pigments
8. Degradation of Vitamins
9. Generation of Process-derived Flavors
10. Formation of Processing-induced Toxicants
11. Generation and Alteration of Other Bioactive Compounds
12. Reactions and Interactions of Food Additives
13. Measuring Chemical Deterioration of Foods
Product details
- No. of pages: 722
- Language: English
- Copyright: © Academic Press 2020
- Published: November 25, 2020
- Imprint: Academic Press
- Paperback ISBN: 9780128173800
- eBook ISBN: 9780128173817
About the Editors
Delia Rodriguez-Amaya
Affiliations and Expertise
Jaime Amaya-Farfan
Affiliations and Expertise
Ratings and Reviews
Latest reviews
(Total rating for all reviews)
manish s. Fri Aug 28 2020
content
good concept and content and point wise explanation of every topic