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Chemical changes during processing and storage of foods implications for food quality and human health /
Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects o...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press,
2020.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mi 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1225367690 | ||
| 003 | OCoLC | ||
| 005 | 20231120010524.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 200820s2020 ne a fo 000 0 eng d | ||
| 040 | |a UKAHL |b eng |e rda |c UKAHL |d EBLCP |d N$T |d OCLCO |d UKMGB |d OCLCF |d OPELS |d OCLCO |d OCLCQ | ||
| 015 | |a GBC0C5373 |2 bnb | ||
| 016 | 7 | |a 019898531 |2 Uk | |
| 020 | |a 0128173815 | ||
| 020 | |a 9780128173817 |q (electronic bk.) | ||
| 020 | |a 9780128173800 |q (electronic bk.) | ||
| 020 | |a 0128173807 |q (electronic bk.) | ||
| 035 | |a (OCoLC)1225367690 | ||
| 050 | 4 | |a TX545 | |
| 082 | 0 | 4 | |a 664.07 |2 23 |
| 245 | 0 | 0 | |a Chemical changes during processing and storage of foods |b implications for food quality and human health / |c edited by Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan. |
| 264 | 1 | |a Amsterdam : |b Academic Press, |c 2020. | |
| 300 | |a 1 online resource |b illustrations | ||
| 336 | |a text |2 rdacontent | ||
| 336 | |a still image |2 rdacontent | ||
| 337 | |a computer |2 rdamedia | ||
| 338 | |a online resource |2 rdacarrier | ||
| 505 | 0 | |a Front Cover -- Chemical Changes During Processing and Storage of Foods -- Copyright Page -- Contents -- List of Contributors -- 1 Societal role of food processing: envisaging the future -- 1.1 Introduction -- 1.2 Addressing food security -- 1.2.1 Food availability and accessibility -- 1.2.1.1 Without food processing, will there be enough food for everyone? -- 1.2.2 Nutritional security -- 1.2.2.1 Without food processing, will the population be able to meet its requirements for nutrients and avoid nutritional d... -- 1.2.3 Food safety | |
| 505 | 8 | |a 1.2.3.1 Without food processing, can food safety be ensured? -- 1.3 Meeting other societal needs and demands -- 1.3.1 Palatability and other sensory attributes -- 1.3.2 Convenience -- 1.3.2.1 Health benefits beyond basic nutrition -- 1.3.3 Sustainable food systems -- 1.4 Present and future challenges -- 1.4.1 Unhealthy diet -- 1.4.2 Constraints on food production -- 1.4.3 Chemical alterations during processing and storage -- 1.4.4 Individual and corporate responsibility -- 1.4.5 Facing the future -- References | |
| 505 | 8 | |a 2 Denaturation of proteins, generation of bioactive peptides, and alterations of amino acids -- 2.1 Introduction-proteins as multifunctional food components -- 2.2 The unique features of amino acids and the structuring of proteins -- 2.2.1 The primary structure -- 2.2.2 Secondary structure -- 2.2.3 Tertiary structure -- 2.2.4 Quaternary structure -- 2.2.5 Do fibrous proteins not have tertiary and quaternary structures? -- 2.2.6 The critical role of hydrophobic interactions in structuring -- 2.3 Protein denaturation -- 2.3.1 The intuitive approach to follow denaturation | |
| 505 | 8 | |a 2.3.2 Means of denaturation and relevance to health -- 2.3.2.1 Physical or mechanical means of denaturation -- 2.3.2.2 Physicochemical means of denaturation -- 2.3.2.3 Denaturation and its relevance to health -- 2.4 Bioactive peptides -- 2.4.1 Bioactive peptide formation. Why and how are they formed? -- 2.4.2 From proteins to functional peptides or amino acids and back to proteins -- 2.4.3 Where do bioactive peptides display their actions? -- 2.4.4 The relevance of chemical transformations to health -- 2.4.5 Processing-induced changes and the quality of bioactive peptides | |
| 505 | 8 | |a 2.5 Alterations of food proteins and amino acids caused by classical processing -- 2.5.1 Extended effects of protein denaturation on amino acid reactivity -- 2.5.2 Common chemical modifications and most reactive groups -- 2.5.3 Primitive and conventional processes -- 2.5.3.1 Aging, maturation, and fermentation -- 2.5.3.2 Germination -- 2.5.3.2.1 Aging and maturation -- 2.5.3.2.2 Fermentation -- 2.5.3.3 Conventional processing -- 2.5.3.4 Chemical hydrolysis -- 2.5.3.5 Exogenous enzymatic hydrolyses. Up to what point can processing enhance health benefits? | |
| 520 | |a Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry. | ||
| 650 | 0 | |a Food |x Quality |x Evaluation. | |
| 650 | 0 | |a Chemical reactions. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 6 | |a Aliments |0 (CaQQLa)201-0187359 |x Qualit�e |0 (CaQQLa)201-0187359 |x �Evaluation. |0 (CaQQLa)201-0379188 | |
| 650 | 7 | |a Chemical reactions. |2 fast |0 (OCoLC)fst00853176 | |
| 650 | 7 | |a Food industry and trade. |2 fast |0 (OCoLC)fst00930843 | |
| 700 | 1 | |a Rodriguez-Amaya, Delia B., |e editor. | |
| 700 | 1 | |a Amaya-Farfan, Jaime, |e editor. | |
| 776 | 0 | 8 | |i Print version: |z 9780128173800 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128173800 |z Texto completo |