A Study of the Biochemical and Chemical Causes of Quality Changes in Frozen Vegetables PDF Download

Author: H. M. Churchill
Publisher:
ISBN:
Category : Frozen vegetables
Languages : en
Pages : 35

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Book Description

Author: H. M. Churchill
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 41

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Book Description

Author: H. M. Churchill
Publisher:
ISBN:
Category : Biochemistry
Languages : en
Pages : 79

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Book Description

Author: Siddhartha Sankar Roy
Publisher:
ISBN:
Category : Biochemistry
Languages : en
Pages : 326

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Book Description

Author: Izabela Steinka
Publisher: Springer
ISBN: 3319539329
Category : Technology & Engineering
Languages : en
Pages : 46

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Book Description
This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to the microbiological colonization of vegetables during the freezing treatments and to the chemical and physical modifications associated. The authors explore the undesired effects of this colonization through the lens of the antibiotic-resistant Staphylococci found in hermetically-package frozen vegetables. With this informative and instructive Brief, readers will understand the importance of the frozen storage technologies.

Author: M. Shafiur Rahman
Publisher: CRC Press
ISBN: 9780824702090
Category : Technology & Engineering
Languages : en
Pages : 832

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Book Description
With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.

Author: Delia B. Rodriguez-Amaya
Publisher: Academic Press
ISBN: 0128173815
Category : Technology & Engineering
Languages : en
Pages : 721

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Book 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 Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds

Author: British Library. Document Supply Centre
Publisher:
ISBN:
Category : Dissertations, Academic
Languages : en
Pages : 528

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Book Description
Issue for Mar. 1981 contains index for Jan.-Mar. 1981 in microfiche form.

Author: Marilyn C. Erickson
Publisher: Springer Science & Business Media
ISBN: 1461559758
Category : Technology & Engineering
Languages : en
Pages : 495

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Book Description
This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of quality loss); analytical (measurement of quality); theoretical (model building); applied (preventative treatments), and administrative (policy). The book focuses on the principles of freezing and the concepts of quality, and is therefore applicable to research and development of all types of products. Features include: technological and fundamental features of freezing; types of deterioration that occur in frozen foods; treatment to minimize quality losses during freezing and storage; methods to assess quality losses; strategies that impact a frozen product's quality and ultimate consumer acceptance.

Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 1078

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Book Description
Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.