Arthur M. Spanier – författare & böcker

Quality of Fresh and Processed Foods

AvFereidoon Shahidi,Arthur M. Spanierm. fl.

Inbunden, Engelska, 2003

2 500 kr

Skickas inom 10-15 vardagar

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.

Food Flavor and Chemistry

Explorations Into The 21st Century

AvCynthia Mussinan,Chi-Tang Hom. fl.

Inbunden, Engelska, 2005

2 150 kr

Skickas inom 5-8 vardagar

The rapidly evolving ﬁeld of food ﬂavor chemistry holds an important role in a wide variety of food and beverage products.Food Flavor and Chemistry: Explorations into the 21st Century provides the reader with an update on the advances in food chemistry and ﬂavor science with a broad spectrum of food products from both plants and animals.Topics covered also include:Dairy products and wine ﬂavorsFormation of ﬂavorsTenderization of meatMigration of chemicals in food packagingAntioxidants and healthQuality controlThe biotechnical generation of aromas is addressed in depth and new technical information on sensory evaluation and on analytical techniques are covered. Theories of quality development based on scientiﬁc research are presented as well as research that will lead to enhanced food quality.Food Flavor and Chemistry: Explorations into the 21st Century will be of interest to a broad spectrum of workers advancing ﬂavor chemistry, food product research and development as well as those in the quality control area.

Food Flavors and Chemistry

Advances of the New Millennium

AvArthur M Spanier,Fereidoon Shahidim. fl.

Inbunden, Engelska, 2001

1 616 kr

Skickas inom 5-8 vardagar

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.

Quality of Fresh and Processed Foods

AvTerry Braggins,Chi-Tang Hom. fl.

E-bok

PDF, Engelska, 2012

3 157 kr

Läs direkt efter köp

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.

Quality of Fresh and Processed Foods

AvFereidoon Shahidi,Arthur M. Spanierm. fl.

Häftad, Engelska, 2012

2 489 kr

Skickas inom 10-15 vardagar

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.

Food Flavors and Chemistry

Advances of the New Millennium

AvEllene Tratras Contis,Chi-Tang Hom. fl.

E-bok

PDF, Engelska, 2007

1 832 kr

Läs direkt efter köp

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.

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Arthur M. Spanier – författare

Quality of Fresh and Processed Foods

Food Flavor and Chemistry

Food Flavors and Chemistry

Quality of Fresh and Processed Foods

Quality of Fresh and Processed Foods

Food Flavors and Chemistry

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