Process-Induced Chemical Changes in Food
Fereidoon Shahidi (Editor), Chi-Tang Ho (Editor), Nguyen Van ChuyenBooks.org participates in affiliate programs including Bookshop.org and the Amazon Services LLC Associates Program. We may earn a commission from qualifying purchases made through links on this page, at no additional cost to you.
Synopsis
Incl. high pressure processing of fresh seafoods; effect of maturity & curing on peanut protein; photochemical reactions
Booknews
The 28 papers explore the various technologies by which food processors try to retain or induce favorable qualities of food and prevent or reduce those that have an undesirable influence on color, smell, or taste. The collection is primarily addressed to chemists, food scientists, and nutritionists, but can also be used as an auxiliary text in a graduate course on food chemistry. The topics include the effects of high-pressure processing on fish proteins, the heating rate of egg albumin solution and its change during ohmic heating, anti-oxidative properties of products from amino acids or peptides in the reaction with glucose, the effects of gamma irradiation on the flavor composition of food commodities, and the effect of processing on the phenolics of wines. Annotation c. by Book News, Inc., Portland, Or.