Quality of Fresh and Processed Foods

Quality of Fresh and Processed Foods

by Fereidoon Shahidi
     
 

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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

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Overview

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.

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Product Details

ISBN-13:
9781461347903
Publisher:
Springer US
Publication date:
11/28/2012
Series:
Advances in Experimental Medicine and Biology Series, #542
Edition description:
Softcover reprint of the original 1st ed. 2004
Pages:
345
Product dimensions:
6.14(w) x 9.21(h) x 0.75(d)

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