An edition of Quality of fresh and processed foods
(2003)
Quality of fresh and processed foods
by Fereidoon Shahidi
- 0 Ratings
- 0 Want to read
- 0 Currently reading
- 0 Have read
Share
×Close
![Cover of: Quality of fresh and processed foods by edited by Fereidoon Shahidi ... [et al.]](http://covers.openlibrary.org/b/id/10031119-L.jpg)
This edition doesn't have a description yet. Can you add one?
Check nearby libraries
Buy this book
Previews available in: English
Showing 4 featured editions. View all 4 editions?
| Edition | Availability |
|---|---|
1
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers
in English
0306480719 9780306480713
|
zzzz
Libraries near you:
WorldCat
|
|
2
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers
in English
0306480719 9780306480713
|
zzzz
Libraries near you:
WorldCat
|
3
Quality of fresh and processed foods
2004, Kluwer Academic/Plenum Publishers, Springer
in English
0306480719 9780306480713
|
aaaa
Libraries near you:
WorldCat
|
4
Quality of Fresh and Processed Foods (Advances in Experimental Medicine and Biology)
December 31, 2003, Springer
Hardcover
in English
- 1 edition
0306480719 9780306480713
|
zzzz
Libraries near you:
WorldCat
|
Book Details
Table of Contents
Ch. 1. Effect of animal production on meat quality
Ch. 2. Quality aspects of pork meat and its nutritional impact
Ch. 3. Meat flavor: contribution on proteins and peptides to the flavor of beef
Ch. 4. The effects of extended chilled storage on the odor and flavor of sheepmeat
Ch. 5. Effect of electron beam irradiation on microbial growth, lipid oxidation and color of gorund beef patties upon refrigerated storage
Ch. 6. Enzymatic hydrolysis of lipids in muscle of fish and shellfish during cold storage
Ch. 7. Temperature, color and texture prediction models for surimi seafood pasteurization
Ch. 8. The chemistry of quality enhancement in low-value fish
Ch. 9. The interaction of disulfide flavor compounds with proteins in model systems
Ch. 10. Gas chromatography-olfactometry analysis and its importance in food quality control
Ch. 11. Screening for sensory quality in foods using solid phase micro-extraction tandem mass spectrometry
Ch. 12. Maillard reaction-based glycosylation of lysozyme
Ch. 13. Quality modification of food by extrusion processing
Ch. 14. Stability of aseptic flavored milk beverages
Ch. 15. Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration
Ch. 16. Quality assessment of a low-salt soy sauce made of a salty peptide or its related compunds
Ch. 17. Quality characteristics of edible oils
Ch. 18. Flavor of vinegars
Ch. 19. Textural quality assessment for fresh fruits and vegetables
Ch. 20. Irradiation of apple cider: impact on flavor quality
Ch. 21. Fruit and vegetable edible wraps: application to partially dehydrated apple pieces
Ch. 22. Quality of fresh citrus fruit
Ch. 23. Evaluation of water washes for the removal of organophososphorus pesticides from Maine wild blueberries
Ch. 24. Sugar quality in soft drinks manufacture: the acid beverage floc problem
Ch. 25. Influence of DNA on volatile generation from maillard reaction of cysteine and ribose.
Edition Notes
Includes bibliographical references and index.
Classifications
The Physical Object
ID Numbers
Community Reviews (0)
Feedback?
| January 8, 2023 | Edited by MARC Bot | import existing book |
| May 23, 2020 | Edited by ImportBot | import existing book |
| February 7, 2019 | Edited by MARC Bot | import existing book |
| February 7, 2019 | Created by MARC Bot | import existing book |