Author: Scott Allen Kramer
Publisher:
ISBN:
Category : Lipids
Languages : en
Pages : 312

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Book Description

Author:
Publisher:
ISBN:
Category : Livestock
Languages : en
Pages : 962

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Book Description

Author: Jean A. Larson
Publisher:
ISBN:
Category : Porcine somatotropin
Languages : en
Pages : 60

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Book Description

Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1456

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Book Description

Author:
Publisher:
ISBN:
Category : Animal culture
Languages : en
Pages : 660

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Book Description
Consists of abstracts of papers presented at the national and sectional meetings of the American Society of Animal Science.

Author:
Publisher:
ISBN:
Category : Biology
Languages : en
Pages : 904

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Book Description

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Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 836

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Book Description

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1014

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Book Description

Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 708

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Book Description

Author: Fereidoon Shahidi
Publisher: Springer Science & Business Media
ISBN: 9780306480713
Category : Technology & Engineering
Languages : en
Pages : 368

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Book Description
Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile, presence of extraneous matter such as pesticides and debris may also contribute to a compromise in the quality of foods. In addition, processing often brings about changes in many attributes of food including its nutritional value. Thus, examination of process-induced changes in food products is important. In this book, a cursory account of quality attributes of fresh and processed foods is provided. The book is of interest to food scientists, nutritionists and biochemists in academia, government and industry.