株式会社極東書店トップ ＞ 商品一覧 ＞ Quality of Fresh and Processed Foods. Softcover reprint of the original 1st ed. 2004
商品詳細
Quality of Fresh and Processed Foods. Softcover reprint of the original 1st ed. 2004
・ISBN 978-1-4613-4790-3 paper EUR 229.99
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| 著者・編者 | Shahidi, Fereidoon / Spanier, Arthur M. / Chi-Tang Ho / Braggins, Terry (eds.), |
|---|---|
| シリーズ | (Advances in Experimental Medicine and Biology) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2012 |
| ページ数 | 345 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A04-74647＞ |
解説
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.