Chemical Changes During Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods provides in-depth discussion on the chemical changes that occur in food components during processing and storage, along with their mechanisms and influencing factors, their effects on food quality, food safety health, and shelf life. Food components undergo chemical reactions and interactions during food processing and storage, with positive or negative consequences on food quality, food safety and human health. These chemical changes, the influencing factors, and the ensuing consequences have to be well understood so that desirable changes can be stimulated and undesirable changes avoided or reduced.

This book is a useful resource to researchers in the fields of food science, nutrition, public health, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy. It can also be used as a textbook of undergraduate and graduate disciplines in food chemistry.

• Presents in-depth discussions on the chemical changes that occur in food components at the molecular level
• Provides mechanisms, influencing factors and consequences in terms of food quality, food safety and human health of the chemical changes
• Helps to solve daily industry problems, like alterations of natural pigments, bioactive compounds, additives, amino acids, degradation of vitamins, etc.

Researchers, professors, and undergraduate and graduate students in the fields of nutrition, public health, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy

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. Compositional Modifications of Foods for Special Purposes
14. Measuring Chemical Deterioration of Foods