Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Quality of Fresh and Processed Foods

Quality of Fresh and Processed Foods

Spanier, Arthur M.
Shahidi, Fereidoon
Chi-Tang Ho

Paperback

Series: Advances in Experimental Medicine and Biology, Book 542

Cookbooks GeneralTechnology & EngineeringGeneral Gardening

ISBN10: 1461347904
ISBN13: 9781461347903
Publisher: Springer Nature
Published: Nov 13 2012
Pages: 345
Weight: 1.12
Height: 0.75 Width: 6.14 Depth: 9.21
Language: English

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.

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