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.
* The book summary and image may be of a different edition or binding of the same title.
* Book reviews are added by registered customers. They need not necessarily buy book.
* These books are NOT available for reading online or for free download in PDF or ebook format.
* Price can change due to reprinting, price change by publisher or sourcing cost change for imported books.
www.infibeam.com/Books is the biggest online bookstore in India for sale of books at best price - fiction, literature, audiobooks, study guides, novels,
story books, rare books, textbooks and books by popular authors. These are available in various editions and bindings e.g. paperback and at best discount.