Suche ›

Quality of Fresh and Processed Foods

Springer US,
149,75 € Lieferbar in 5-7 Tagen
Dieses Produkt ist auch verfügbar als:


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.


Titel: Quality of Fresh and Processed Foods
Autoren/Herausgeber: Fereidoon Shahidi, Arthur M. Spanier, Chi-Tang Ho, Terry Braggins (Hrsg.)
Aus der Reihe: Advances in Experimental Medicine and Biology
Ausgabe: Softcover reprint of the original 1st ed. 2004

ISBN/EAN: 9781461347903

Seitenzahl: 345
Format: 23,5 x 15,5 cm
Produktform: Taschenbuch/Softcover
Gewicht: 551 g
Sprache: Englisch - Newsletter
Möchten Sie sich für den Newsletter anmelden?

Bitte geben Sie eine gültige E-Mail-Adresse ein.
Lieber nicht