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Chemical Changes During Processing and Storage of Foods

Implications for Food Quality and Human Health

  • 1st Edition - November 25, 2020
  • Latest edition
  • Editors: Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan
  • Language: English

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical… Read more

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Description

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced.

Chemical Changes During Processing and Storage of Foods

provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry

Key features

  • Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health
  • Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence
  • Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds

Readership

Researchers, professors, and undergraduate and graduate students in the fields of nutrition, public health, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy

Table of contents

1. Introduction (Societal Role of Food Processing: Envisaging the Future)

2. Denaturation of Proteins, Generation of Bioactive Peptides, Alterations of Amino Acids

3. Oxidation of Proteins

4. Oxidation of Lipids

5. Alterations of Polysaccharides, Starch Gelatinization and Retrogradation

6. The Maillard Reaction and Caramelization

7. Alterations of Natural Pigments

8. Degradation of Vitamins

9. Generation of Process-derived Flavors

10. Formation of Processing-induced Toxicants

11. Generation and Alteration of Other Bioactive Compounds

12. Reactions and Interactions of Food Additives

13. Measuring Chemical Deterioration of Foods

Review quotes

"The text proposes a discussion complete and updated on main chemical changes to food during processing and storage. In addition to clarifying the mechanisms and influencing factors involved and their effects on the quality of food, the book also discusses the duration of conservation and the impact on health."—Industrie Alimentari

Product details

  • Edition: 1
  • Latest edition
  • Published: November 26, 2020
  • Language: English

About the editors

DR

Delia B. Rodriguez-Amaya

Delia B. Rodriguez-Amaya is an emeritus professor of the University of Campinas in São Paulo, Brazil, and an emeritus researcher of the Brazilian National Council for Scientific and Technological Advancement. She is a world-renowned researcher in the field of food chemistry and analysis and has authored over 260 scientific publications. Her work has been cited over 13,000 times in international journals. She has given over 250 lectures and seminars in more than 30 countries. She has been a member of the editorial boards of 10 international and 6 Brazilian journals.
Affiliations and expertise
University of Campinas, Sao Paulo, Brazil

JA

Jaime Amaya-Farfan

Jaime Amaya-Farfan is a professor in the Food and Nutrition Department of the University of Campinas, São Paulo, Brazil. He has taught the chemistry, properties, and transformation of food proteins as well as the biochemistry of micronutrients and bioactive substances for the last 25 years. His most recent contributions to the field are on the health effects of processing and the overall interaction between food components, particularly the proteins, with living organisms. His research interests focus on the relationship between dietary proteins, dietary stressors, and the gut microbiota with long-term food safety. He has written over 140 research and review papers and book chapters in international books. He is a fellow of the International Academy of Food Science and Technology.
Affiliations and expertise
University of Campinas, Sao Paulo, Brazil

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