Stock up on textbooks with 40% off + FREE shipping or choose from thousands of Protocols eBooks at just 9.99 each!

Advances in Experimental Medicine and Biology

Quality of Fresh and Processed Foods

Editors: Shahidi, F., Spanier, A.M., Chi-Tang Ho, Braggins, T. (Eds.)

Free Preview

Buy this book

eBook $129.00
price for USA in USD (gross)
  • ISBN 978-1-4419-9090-7
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $279.99
price for USA in USD
  • ISBN 978-0-306-48071-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $169.99
price for USA in USD
  • ISBN 978-1-4613-4790-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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.

Table of contents (25 chapters)

Table of contents (25 chapters)
  • Effect of Animal Production on Meat Quality

    Pages 1-23

    Solomon, Morse B.

  • Quality Aspects of Pork Meat and Its Nutritional Impact

    Pages 25-31

    Toldrá, Fidel (et al.)

  • Meat Flavor: Contribution of Proteins and Peptides to the Flavor of Beef

    Pages 33-49

    Spanier, A. M. (et al.)

  • The Effects of Extended Chilled Storage on the Odor and Flavor of Sheepmeat

    Pages 51-99

    Braggins, Terry J. (et al.)

  • Effect of Electron Beam Irradiation on Microbial Growth, Lipid Oxidation and Color of Ground Beef Patties Upon Refrigerated Storage

    Pages 101-111

    Poon, Patty W. B. (et al.)

Buy this book

eBook $129.00
price for USA in USD (gross)
  • ISBN 978-1-4419-9090-7
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $279.99
price for USA in USD
  • ISBN 978-0-306-48071-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $169.99
price for USA in USD
  • ISBN 978-1-4613-4790-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Loading...

Recommended for you

Loading...

Bibliographic Information

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
Series Volume
542
Copyright
2004
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
eBook ISBN
978-1-4419-9090-7
DOI
10.1007/978-1-4419-9090-7
Hardcover ISBN
978-0-306-48071-3
Softcover ISBN
978-1-4613-4790-3
Series ISSN
0065-2598
Edition Number
1
Number of Pages
XI, 345
Topics