| 書目名稱 | Process-Induced Chemical Changes in Food | | 編輯 | Fereidoon Shahidi,Chi-Tang Ho,Nguyen Chuyen | | 視頻video | http://file.papertrans.cn/760/759014/759014.mp4 | | 叢書名稱 | Advances in Experimental Medicine and Biology | | 圖書封面 |  | | 描述 | Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef- fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in- volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti- mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a | | 出版日期 | Book 1998 | | 關鍵詞 | Seafood; carbohydrate; fermentation; food; processing; protein; proteins | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4899-1925-0 | | isbn_softcover | 978-1-4899-1927-4 | | isbn_ebook | 978-1-4899-1925-0Series ISSN 0065-2598 Series E-ISSN 2214-8019 | | issn_series | 0065-2598 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
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