Quality of fresh and processed foods
By: edited by Fereidoon Shahidi ... [et al.]
Contributors: Shahidi, Fereidoon, 1951-
Series: Advances in experimental medicine and biology -- v. 542.
Publisher: Kluwer Academic/Plenum Publishers
Published: 2004
Place of publication: New York
Language: eng
Number of pages: 345
Subjects: Food industry and trade -- Quality control.; Food-Processing Industry.; Quality Control.
Notes: Includes bibliographical references and index.
Table of contents: value: Ch. 1. Effect of animal production on meat quality; value: Ch. 2. Quality aspects of pork meat and its nutritional impact; value: Ch. 3. Meat flavor: contribution on proteins and peptides to the flavor of beef; value: Ch. 4. The effects of extended chilled storage on the odor and flavor of sheepmeat; value: Ch. 5. Effect of electron beam irradiation on microbial growth, lipid oxidation and color of gorund beef patties upon refrigerated storage; value: Ch. 6. Enzymatic hydrolysis of lipids in muscle of fish and shellfish during cold storage; value: Ch. 7. Temperature, color and texture prediction models for surimi seafood pasteurization; value: Ch. 8. The chemistry of quality enhancement in low-value fish; value: Ch. 9. The interaction of disulfide flavor compounds with proteins in model systems; value: Ch. 10. Gas chromatography-olfactometry analysis and its importance in food quality control; value: Ch. 11. Screening for sensory quality in foods using solid phase micro-extraction tandem mass spectrometry; value: Ch. 12. Maillard reaction-based glycosylation of lysozyme; value: Ch. 13. Quality modification of food by extrusion processing; value: Ch. 14. Stability of aseptic flavored milk beverages; value: Ch. 15. Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration; value: Ch. 16. Quality assessment of a low-salt soy sauce made of a salty peptide or its related compunds; value: Ch. 17. Quality characteristics of edible oils; value: Ch. 18. Flavor of vinegars; value: Ch. 19. Textural quality assessment for fresh fruits and vegetables; value: Ch. 20. Irradiation of apple cider: impact on flavor quality; value: Ch. 21. Fruit and vegetable edible wraps: application to partially dehydrated apple pieces; value: Ch. 22. Quality of fresh citrus fruit; value: Ch. 23. Evaluation of water washes for the removal of organophososphorus pesticides from Maine wild blueberries; value: Ch. 24. Sugar quality in soft drinks manufacture: the acid beverage floc problem; value: Ch. 25. Influence of DNA on volatile generation from maillard reaction of cysteine and ribose.