Process-Induced Chemical Changes in Food

  • Fereidoon Shahidi
  • Chi-Tang Ho
  • Nguyen van Chuyen

Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 434)

Table of contents

  1. Front Matter
    Pages i-ix
  2. Fereidoon Shahidi, Chi-Tang Ho
    Pages 1-3
  3. Jae W. Park, Jirawat Yongsawatdigul, Ed Kolbe
    Pages 25-34
  4. Si-Yin Chung, John R. Vercellotti, Timothy H. Sanders
    Pages 35-43
  5. Michael T. Morrissey, Yildiz Karaibrahimoglu, Jovi Sandhu
    Pages 57-65
  6. Benjamin K. Simpson
    Pages 67-80
  7. Mary Ellen Camire
    Pages 109-121
  8. Les A. Edye, Margaret A. Clarke
    Pages 123-133
  9. P. K. J. P. D. Wanasundara, F. Shahidi
    Pages 135-160
  10. R. J. Evans, T. S. Jones
    Pages 189-199
  11. N. V. Chuyen
    Pages 213-235
  12. Arosha N. Wijewickreme, David D. Kitts
    Pages 245-254
  13. S. Nishibori, R. A. Berhnard, T. Osawa, S. Kawakishi
    Pages 255-267
  14. T. Kurata, Y. Otsuka
    Pages 269-276
  15. Naomi Harasawa, Hideki Tateba, Nobuko Ishizuka, Toshiyuki Wakayama, Katsumi Kishino, Mitio Ono
    Pages 285-296
  16. William E. Riha III, Chi-Tang Ho
    Pages 297-306
  17. P. K. J. P. D. Wanasundara, F. Shahidi
    Pages 307-325
  18. V. Z. Blanco, J. M. Auw, C. A. Sims, S. F. O’Keefe
    Pages 327-340
  19. Chung-Wen Chen, Chi-Tang Ho
    Pages 341-355
  20. Back Matter
    Pages 357-361

About this book


Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef­ fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in­ volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti­ mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a manner that both the desirable sensory attributes and wholesomeness of foods are safeguarded is essential. Obviously, method­ ologies should also be established to quantitate the changes that occur in foods as a result of processing. This volume was developed from contributions provided by a group of internation­ ally-recognized lead scientists.


Seafood carbohydrate fermentation food processing protein proteins

Editors and affiliations

  • Fereidoon Shahidi
    • 1
  • Chi-Tang Ho
    • 2
  • Nguyen van Chuyen
    • 3
  1. 1.Memorial University of NewfoundlandSt. JohnCanada
  2. 2.Rutgers UniversityNew BrunswickUSA
  3. 3.Japan Women’s UniversityTokyoJapan

Bibliographic information

  • DOI
  • Copyright Information Springer-Verlag US 1998
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4899-1927-4
  • Online ISBN 978-1-4899-1925-0
  • Series Print ISSN 0065-2598
  • Buy this book on publisher's site
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