Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health

ISBN-13: 9780128173800 / Angielski / Miękka / 2020 / 528 str.

Delia B. Rodriguez-Amaya; Jaime Amaya-Farfan

Recenzje

"The text proposes a discussion complete and updated on main chemical changes to food during processing and storage. In addition to clarifying the mechanisms and influencing factors involved and their effects on the quality of food, the book also discusses the duration of conservation and the impact on health." --Industrie Alimentari

Spis treści

1. Introduction (Societal Role of Food Processing: Envisaging the Future) 2. Denaturation of Proteins, Generation of Bioactive Peptides, Alterations of Amino Acids 3. Oxidation of Proteins 4. Oxidation of Lipids 5. Alterations of Polysaccharides, Starch Gelatinization and Retrogradation 6. The Maillard Reaction and Caramelization 7. Alterations of Natural Pigments 8. Degradation of Vitamins 9. Generation of Process-derived Flavors 10. Formation of Processing-induced Toxicants 11. Generation and Alteration of Other Bioactive Compounds 12. Reactions and Interactions of Food Additives 13. Measuring Chemical Deterioration of Foods