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Quality of Fresh and Processed Foods

  • Fereidoon Shahidi
  • Arthur M. Spanier
  • Chi-Tang Ho
  • Terry Braggins

Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 542)

Table of contents

  1. Front Matter
    Pages i-xi
  2. Morse B. Solomon
    Pages 1-23
  3. Fidel Toldrá, Miguel A. Rubio, José L. Navarro, Lucio Cabrerizo
    Pages 25-31
  4. A. M. Spanier, M. Flores, F. Toldrá, M-C. Aristoy, Karen L. Bett, P. Bystricky et al.
    Pages 33-49
  5. Terry J. Braggins, Michael P. Agnew, Deborah A. Frost, Colleen Podmore, Tracey L. Cummings, Owen A. Young
    Pages 51-99
  6. Masaki Kaneniwa, Masahito Yokoyama, Yuko Murata, Ryuji Kuwahara
    Pages 113-119
  7. Donald S. Mottram, Rachel L. Adams, Jane K. Parker, Helen M. Brown
    Pages 147-153
  8. Casey C. Grimm, Mary An Godshall, Terry J. Braggins, Steven W. Lloyd
    Pages 167-174
  9. Alex N. Yousif, Shuryo Nakai, Christine H. Scaman
    Pages 175-185
  10. Christopher M. Gregson, Tung-Ching Lee
    Pages 187-200
  11. Ranjit S. Kadan
    Pages 201-212
  12. Anton Apriyantono, Dwi Setyaningsih, Purwiyatno Hariyadi, Lilis Nuraida
    Pages 213-226
  13. Fereidoon Shahidi
    Pages 239-249
  14. Shoji Furukawa, Rie Kuramitsu
    Pages 251-263
  15. Terri D. Boylston, Hui Wang, Cheryll A. Reitmeier, Bonita A. Glatz
    Pages 281-288
  16. Robert D. Hagenmaier, Robert A. Baker
    Pages 301-308
  17. Russell A. Hazen, L. Brian Perkins, Rodney J. Bushway, Alfred A. Bushway
    Pages 309-315
  18. Back Matter
    Pages 341-345

About these proceedings

Introduction

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.

Keywords

Filtration Seafood chemistry pesticides processing proteins soy

Editors and affiliations

  • Fereidoon Shahidi
    • 1
  • Arthur M. Spanier
    • 2
  • Chi-Tang Ho
    • 3
  • Terry Braggins
    • 4
  1. 1.Memorial University of NewfoundlandSt. John’sCanada
  2. 2.Spanier ConsultingRockville
  3. 3.Rutgers UniversityNew Brunswick
  4. 4.AgResearch Ltd.HamiltonNew Zealand

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4419-9090-7
  • Copyright Information Springer-Verlag US 2004
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-4790-3
  • Online ISBN 978-1-4419-9090-7
  • Series Print ISSN 0065-2598
  • Buy this book on publisher's site
Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods