Detailansicht

Inhaltsangabe1. Effect of animal production on meat quality.- 2. Quality aspects of pork meat and its nutritional impact.- 3. Meat flavor: contribution of proteins and peptides to the flavor of beef.- 4. The effects of extended chilled storage on the odor and flavor of sheepmeat.- 5. Effect of electron beam irradiation on microbial growth, lipid oxidation and color of ground beef patties upon refrigerated storage.- 6. Enzymatic hydrolysis of lipids in muscle of fish and shellfish during cold storage.- 7. Temperature, color and texture prediction models for surimi seafood pasteurization.- 8. The chemistry of quality enhancement in low-value fish.- 9. The interaction of disulfide flavor compounds with proteins in model systems.- 10. Gas chromatography-olfactometry analysis and its importance in food quality control.- 11. Screening for sensory quality in foods using solid phase micro-extraction tandem mass spectrometry.- 12. Maillard reaction-based glycosylation of lysozyme.- 13. Quality modification of food by extrusion processing.- 14. Stability of aseptic flavored milk beverages.- 15. Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration.- 16. Quality assessment of a low-salt soy sauce made of a salty peptide or its related compounds.- 17. Quality characteristics of edible oils.- 18. Flavor of vinegars.- 19. Textural quality assessment for fresh fruits and vegetables.- 20. Irradiation of apple cider: impact on flavor quality.- 21. Fruit and vegetable edible wraps: application to partially dehydrated apple pieces.- 22. Quality of fresh citrus fruit.- 23. Evaluation of water washes for the removal of organophososphorus pesticides from maine wild blueberries.- 24. Sugar quality in soft drink manufacture: the acid beverage floc problem.- 25. Influence of dna on volatile generation from maillard reaction of cysteine and ribose.

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, stability, and possible presence of undesirable constituents. This book provides an account of quality attributes of fresh and processed foods. It is suitable for food scientists, nutritionists, and biochemists.