Quality of Fresh and Processed Foods

• covers quality attributes of fresh and processed foods
• contains important contributions provided by international experts
• covers quality of meat, fish and seafood, fruit, vegetable, dairy products, oils and vinegars
• includes quality analysis, preservation, storage...and much more!

Quality of Fresh and Processed Foods is a practical, up-to-date reference for food scientists, nutritionists, and biochemists.

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 Sheep Meat
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 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 Organophosphorous Pesticides from Maine Wild Blueberries
24. Sugar Qualities in Soft Drink Manufacture: The Acid Beverage Floc Problem
25. Influence of DNA on Volatile Generation from Maillard Reaction of Cysteine and Ribose

Index

click here to see books • videos • cd-roms of related interest