Quality of Fresh and Processed Foods
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 foo...
| Other Authors: | , , , |
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
2004, 2004
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| Edition: | 1st ed. 2004 |
| Series: | Advances in Experimental Medicine and Biology
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| Subjects: | |
| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1. Effect of animal production on meat quality
- 2. Quality aspects of pork meat and its nutritional impact
- 3. Meat flavor: contribution of proteins and peptides to the flavor of beef
- 4. The effects of extended chilled storage on the odor and flavor of sheepmeat
- 5. Effect of electron beam irradiation on microbial growth, lipid oxidation and color of ground beef patties upon refrigerated storage
- 6. Enzymatic hydrolysis of lipids in muscle of fish and shellfish during cold storage
- 7. Temperature, color and texture prediction models for surimi seafood pasteurization
- 8. The chemistry of quality enhancement in low-value fish
- 9. The interaction of disulfide flavor compounds with proteins in model systems
- 10. Gas chromatography-olfactometry analysis and its importance in food quality control
- 11. Screening for sensory quality in foods using solid phase micro-extraction tandem mass spectrometry
- 12. Maillard reaction-based glycosylation of lysozyme
- 13. Quality modification of food by extrusion processing
- 14. Stability of aseptic flavored milk beverages
- 15. Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration
- 16. Quality assessment of a low-salt soy sauce made of a salty peptide or its related compounds
- 17. Quality characteristics of edible oils
- 18. Flavor of vinegars
- 19. Textural quality assessment for fresh fruits and vegetables
- 20. Irradiation of apple cider: impact on flavor quality
- 21. Fruit and vegetable edible wraps: application to partially dehydrated apple pieces
- 22. Quality of fresh citrus fruit
- 23. Evaluation of water washes for the removal of organophososphorus pesticides from maine wild blueberries
- 24. Sugar quality in soft drink manufacture: the acid beverage floc problem
- 25. Influence of dna on volatile generation from maillard reaction of cysteine and ribose