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Table of contents (25 papers)
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Front Matter
About this book
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.
Editors and Affiliations
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Memorial University of Newfoundland, St. John’s, Canada
Fereidoon Shahidi
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Spanier Consulting, Rockville
Arthur M. Spanier
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Rutgers University, New Brunswick
Chi-Tang Ho
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AgResearch Ltd., Hamilton, New Zealand
Terry Braggins
Bibliographic Information
Book Title: Quality of Fresh and Processed Foods
Editors: Fereidoon Shahidi, Arthur M. Spanier, Chi-Tang Ho, Terry Braggins
Series Title: Advances in Experimental Medicine and Biology
DOI: https://doi.org/10.1007/978-1-4419-9090-7
Publisher: Springer New York, NY
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eBook Packages: Springer Book Archive
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2004
Hardcover ISBN: 978-0-306-48071-3Published: 31 December 2003
Softcover ISBN: 978-1-4613-4790-3Published: 13 November 2012
eBook ISBN: 978-1-4419-9090-7Published: 06 December 2012
Series ISSN: 0065-2598
Series E-ISSN: 2214-8019
Edition Number: 1
Number of Pages: XI, 345
Topics: Food Science