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Quality of Fresh and Processed Foods

  • Conference proceedings
  • © 2004

Overview

Editors:
  1. Fereidoon Shahidi

    1. Memorial University of Newfoundland, St. John’s, Canada

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  2. Arthur M. Spanier

    1. Spanier Consulting, Rockville

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  3. Chi-Tang Ho

    1. Rutgers University, New Brunswick

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  4. Terry Braggins

    1. AgResearch Ltd., Hamilton, New Zealand

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

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Table of contents (25 papers)

  1. Front Matter

    Pages i-xi
    Download chapter PDF

  2. Effect of Animal Production on Meat Quality

    • Morse B. Solomon
    Pages 1-23

  3. Quality Aspects of Pork Meat and Its Nutritional Impact

    • Fidel Toldrá, Miguel A. Rubio, José L. Navarro, Lucio Cabrerizo
    Pages 25-31

  4. Meat Flavor: Contribution of Proteins and Peptides to the Flavor of Beef

    • A. M. Spanier, M. Flores, F. Toldrá, M-C. Aristoy, Karen L. Bett, P. Bystricky et al.
    Pages 33-49

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

    • Terry J. Braggins, Michael P. Agnew, Deborah A. Frost, Colleen Podmore, Tracey L. Cummings, Owen A. Young
    Pages 51-99

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

    • Patty W. B. Poon, Paula Dubeski, David D. Kitts
    Pages 101-111

  7. Enzymatic Hydrolysis of Lipids in Muscle of Fish and Shellfish During Cold Storage

    • Masaki Kaneniwa, Masahito Yokoyama, Yuko Murata, Ryuji Kuwahara
    Pages 113-119

  8. Temperature, Color, and Texture Prediction Models for Surimi Seafood Pasteurization

    • Jacek Jaczynski, Jae W. Park
    Pages 121-133

  9. The Chemistry of Quality Enhancement in Low-Value Fish

    • Nazlin K. Howell
    Pages 135-145

  10. The Interaction of Disulfide Flavor Compounds with Proteins in Model Systems

    • Donald S. Mottram, Rachel L. Adams, Jane K. Parker, Helen M. Brown
    Pages 147-153

  11. Gas Chromatography-Olfactometry Analysis and Its Importance in Food Quality Control

    • Saskia M. van Ruth, Jacques P. Roozen
    Pages 155-165

  12. Screening for Sensory Quality in Foods Using Solid Phase Micro-Extraction Tandem Mass Spectrometry

    • Casey C. Grimm, Mary An Godshall, Terry J. Braggins, Steven W. Lloyd
    Pages 167-174

  13. Maillard Reaction-Based Glycosylation of Lysozyme

    • Alex N. Yousif, Shuryo Nakai, Christine H. Scaman
    Pages 175-185

  14. Quality Modification of Food by Extrusion Processing

    • Christopher M. Gregson, Tung-Ching Lee
    Pages 187-200

  15. Stability of Aseptic Flavored Milk Beverages

    • Ranjit S. Kadan
    Pages 201-212

  16. Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration

    • Anton Apriyantono, Dwi Setyaningsih, Purwiyatno Hariyadi, Lilis Nuraida
    Pages 213-226

  17. Quality Assessment of a Low-Salt Soy Sauce Made of a Salty Peptide or its Related Compounds

    • Rie Kuramitsu
    Pages 227-238

  18. Quality Characteristics of Edible Oils

    • Fereidoon Shahidi
    Pages 239-249

  19. Flavor of Vinegars

    • Shoji Furukawa, Rie Kuramitsu
    Pages 251-263

  20. Textural Quality Assessment for Fresh Fruits and Vegetables

    • Judith A. Abbott
    Pages 265-279
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Keywords

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

  • Memorial University of Newfoundland, St. John’s, Canada

    Fereidoon Shahidi

  • Spanier Consulting, Rockville

    Arthur M. Spanier

  • Rutgers University, New Brunswick

    Chi-Tang Ho

  • 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

  • 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

  • Industry Sectors: Biotechnology, Chemical Manufacturing, Consumer Packaged Goods, Pharma

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