Chemical Changes during Processing and Storage of Foods

Chemical Changes During Processing and Storage of Foods presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality and shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that bring about both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced.

Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong background in their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students studying a variety of disciplines in food chemistry.

• 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

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. Measuring Chemical Deterioration of Foods