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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Rodriguez-Amaya, Delia B. (Editor ), Amaya-Farfan, Jaime (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam : Academic Press, 2020.
Temas:
Food > Quality > Evaluation.
Chemical reactions.
Food industry and trade.
Aliments > Qualit�e > �Evaluation.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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?

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