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Process-Induced Chemical Changes in Food
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 …
Quality of Fresh and Processed Foods
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of …
Chemicals via Higher Plant Bioengineering
Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted …
Quality Attributes of Muscle Foods
A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free …
Flavor Chemistry of Ethnic Foods
Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of …