Books in the Chemical & Functional Properties of Food Components series

This book covers factors affecting meat quality from the growth of animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep. This comprehensive book covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality.

A large variety of food products are prepared by the fermentation of various raw materials. This volume explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, the book explores the complex microbial community in fermented foods and the generation of the flavor and aroma compounds. It discusses fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat; food safety; and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles.

Exploring the main aspects of food flavors, this volume discusses the nature of food odorants and tastants and the way they are perceived by the human olfactory system. It presents the basic anatomy and physiology of sensory systems involved in flavor sensation and examines the fundamentals of flavor compounds formation. It also presents technological issues related to flavor compounds and discusses safety and regulatory aspects of flavorings used in foods. Specific flavors are discussed, including those in essential oils and spices, cheeses, red meat, wine, and bread and bakery products. The book also examines food taints and off-flavors and offers analytical approaches to characterize food flavors.

Offers an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. This book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action.

Addressing various aspects of seafood quality, this title focuses on the effects of natural and anthropogenic environmental conditions on the availability of marine organisms harvested for food purposes. It explains how to enhance the desirable sensory quality and health effects of various marine food products.

This volume discusses the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. It emphasizes the chemical nature and functional properties of these compounds and their interactions with other food components in storage and processing, specifically focusing on the sensory quality, nutritional value, health-promoting activity, and safety aspects of foods. It examines the analysis of prooxidants and antioxidants in foods, covers measurement and mechanisms of antioxidant activity, presents case studies on selected natural food antioxidants, and discusses functional antioxidant foods.

Exploring the main aspects of food flavors, this volume discusses the nature of food odorants and tastants and the way they are perceived by the human olfactory system. It presents the basic anatomy and physiology of sensory systems involved in flavor sensation and examines the fundamentals of flavor compounds formation. It also presents technological issues related to flavor compounds and discusses safety and regulatory aspects of flavorings used in foods. Specific flavors are discussed, including those in essential oils and spices, cheeses, red meat, wine, and bread and bakery products. The book also examines food taints and off-flavors and offers analytical approaches to characterize food flavors.

Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide presents detailed explanations of both new and established methods for the analysis of food components and additives. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive to be analyzed, explains how it works, and then offers examples of applications. The second edition features three new topics: analytical quality assurance, analysis of carbohydrates, and analysis of natural toxins.

Written by leading scientists, many of whom personally developed or refined the techniques, this concise guide presents detailed explanations of both new and established methods for the analysis of food components and additives. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive to be analyzed, explains how it works, and then offers examples of applications. The second edition features three new topics: analytical quality assurance, analysis of carbohydrates, and analysis of natural toxins.

This book covers factors affecting meat quality from the growth of animals to the final product. This comprehensive book covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality.