Quality of Fresh and Processed Foods

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 ...

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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

Table of Contents

1 Effect of Animal Production on Meat Quality 1
2 Quality Aspects of Pork Meat and Its Nutritional Impact 25
3 Meat Flavor: Contribution of Proteins and Peptides to the Flavor of Beef 33
4 The Effects of Extended Chilled Storage on the Odor and Flavor of Sheepmeat 51
5 Effect of Electron Beam Irradiation on Microbial Growth, Lipid Oxidation and Color of Ground Beef Patties Upon Refrigerated Storage 101
6 Enzymatic Hydrolysis of Lipids in Muscle of Fish and Shellfish during Cold Storage 113
7 Temperature, Color and Texture Prediction Models for Surimi Seafood Pasteurization 121
8 The Chemistry of Quality Enhancement in Low-Value Fish 135
9 The Interaction of Disulfide Flavor Compounds with Proteins in Model Systems 147
10 Gas Chromatography-Olfactometry Analysis and Its Importance in Food Quality Control: Influence of assessors' training and sampling methods on gas chromatography-olfactometry data 155
11 Screening for Sensory Quality in Foods Using Solid Phase Micro-Extraction Tandem Mass Spectrometry 167
12 Maillard Reaction-Based Glycosylation of Lysozyme 175
13 Quality Modification of Food by Extrusion Processing 187
14 Stability of Aseptic Flavored Milk Beverages 201
15 Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration 213
16 Quality Assessment of a Low-Salt Soy Sauce Made of a Salty Peptide or Its Related Compounds 227
17 Quality Characteristics of Edible Oils 239
18 Flavor of Vinegars: Especially on the volatile components 251
19 Textural Quality Assessment for Fresh Fruits and Vegetables 265
20 Irradiation of Apple Cider: Impact on Flavor Quality 281
21 Fruit and Vegetable Edible Wraps: Application to Partially Dehydrated Apple Pieces 289
22 Quality of Fresh Citrus Fruit 301
23 Evaluation of Water Washes for the Removal of Organophosophorus Pesticides from Maine Wild Blueberries 309
24 Sugar Quality in Soft Drink Manufacture: The Acid Beverage Floc Problem 317
25 Influence of DNA on Volatile Generation from Maillard Reaction of Cysteine and Ribose 327
Index 341
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