LEADER 03616nam 2200709z- 450 001 9910557380003321 005 20231214132951.0 035 $a(CKB)5400000000042099 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69295 035 $a(EXLCZ)995400000000042099 100 $a20202105d2020 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBiochemical and Nutritional Changes during Food Processing and Storage 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020 215 $a1 electronic resource (102 p.) 311 $a3-03943-416-0 311 $a3-03943-417-9 330 $aFood processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book. 606 $aHistory of engineering & technology$2bicssc 610 $aprotein fractionation 610 $awhite teff 610 $abrown teff 610 $aamino acid profile 610 $aseed storage proteins 610 $aessential amino acids 610 $aanthocyanins 610 $aascorbic acid 610 $aUV-Vis 610 $aHPLC-MS 610 $akinetics 610 $ashelf life 610 $alegume protein 610 $aprocessing 610 $adigestibility 610 $aPEF 610 $aOH 610 $aPOD 610 $acolour 610 $aextraction 610 $aspray drying 610 $afreeze drying 610 $aantioxidants 610 $acarotenoid aggregates 610 $acoloring foods 610 $agrouper 610 $arefrigerated storage 610 $apackaging methods 610 $aprotein oxidation 610 $aprotein degradation 615 7$aHistory of engineering & technology 700 $aOrlien$b Vibeke$4edt$01314842 702 $aBolumar$b Research Scientist$4edt 702 $aOrlien$b Vibeke$4oth 702 $aBolumar$b Research Scientist$4oth 906 $aBOOK 912 $a9910557380003321 996 $aBiochemical and Nutritional Changes during Food Processing and Storage$93032036 997 $aUNINA