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Full Description
Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced.
Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry
Contents
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
