Process-Induced Chemical Changes in FoodFereidoon Shahidi, Chi-Tang Ho, Nguyen Van Chuyen 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. |
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Process-Induced Chemical Changes in Food Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen Limited preview - 2013 |
Process-Induced Chemical Changes in Food Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen No preview available - 2013 |
Process-Induced Chemical Changes in Food Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen No preview available - 2013 |
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Agric Amadori amino acids analysis antioxidant antioxidant activity Biochem browning Cabernet Sauvignon Chambourcin Chem color components concentration containing decreased degradation denaturation effect enzymes extraction extrusion extrusion cooking fatty acids Figure fish flavor flaxseed fluorescence Food Chem food processing Food Sci formation Fru-Lys gelation Glu-Lys glucose glycine guava juice heating rate high pressure treatment hydrogen hydrolysis hydrophobic inactivation increased irradiation lipid lysozyme Maillard reaction Maillard reaction products maltol melanoidins method mixture model system molecules MRPs muscle nutritional ohmic heating Oil Chem oxidative stability peanut pectin peptides phenolic phospholipids potato press wine Process-Induced Chemical Changes procyanidins prooxidant properties protease protein pyrazines reduced reported roasted samples scavenging activity seed sesame Shahidi shear skin fermentation soluble solution solvent soybean oil spectroscopy ẞ-alanine starch structure sucrose sugar surimi surimi gels Table TBHQ Technol temperature texture thermal tion tocopherols values volatile compounds Wanasundara