Quality of Fresh and Processed Foods (Advances in Experimental Medicine and Biology)

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Last edited by MARC Bot
July 30, 2019 | History

Quality of Fresh and Processed Foods (Advances in Experimental Medicine and Biology)

1 edition
  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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.

Publish Date
Publisher
Springer
Language
English
Pages
345

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Previews available in: English

Edition Availability
Cover of: Quality of fresh and processed foods
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers
in English
Cover of: Quality of fresh and processed foods
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers, Springer
in English
Cover of: Quality of fresh and processed foods
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers
in English
Cover of: Quality of Fresh and Processed Foods (Advances in Experimental Medicine and Biology)
Quality of Fresh and Processed Foods (Advances in Experimental Medicine and Biology)
December 31, 2003, Springer
Hardcover in English - 1 edition

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Book Details


First Sentence

"Until recently, improvements in the quality of meat products that reached the market place were largely the result of postharvest technologies."

The Physical Object

Format
Hardcover
Number of pages
345
Dimensions
9.8 x 6.3 x 0.4 inches
Weight
1.9 pounds

ID Numbers

Open Library
OL9508003M
ISBN 10
0306480719
ISBN 13
9780306480713
Goodreads
551830

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
July 30, 2019 Edited by MARC Bot associate edition with work OL18461482W
April 24, 2010 Edited by Open Library Bot Fixed duplicate goodreads IDs.
April 16, 2010 Edited by bgimpertBot Added goodreads ID.
April 14, 2010 Edited by Open Library Bot Linked existing covers to the edition.
April 30, 2008 Created by an anonymous user Imported from amazon.com record