Quality of Fresh and Processed Foods
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 change
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ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY Editorial Board: N A T H A N B A C K , State University of New York at Buffalo IRUN R. C O H E N , The Weizmann Institute of Science DAVID K R I T C H E V S K Y , Wistar Institute A B E L L A J T H A , N. S. Kline Institute for Psychiatric Research R O D O L F O PAOLETTI, University of Milan
Recent Volumes in this Series Volume 533 RETINAL DEGENERATIONS: Mechanisms and Experimental Theory Edited by Matthew M . LaVail, Joe G. Hollyfield, and Robert E. Anderson Volume 534 TISSUE ENGINEERING, S T E M C E L L S , A N D G E N E THERAPIES Edited by Y. Murat Elcin Volume 535 G L Y C O B I O L O G Y A N D MEDICINE Edited by John S. Axford Volume 536 CHEMORECEPTION: From Cellular Signaling to Functional Plasticity Edited by Jean-Marc Pequignot, Constancio Gonzalez, Colin A . Nurse, Nanduri R. Prabhakar, and Yvette Dalmaz Volume 537 M A T H E M A T I C A L M O D E L I N G IN NUTRITION A N D T H E H E A L T H SCIENCES Edited by Janet A . Novotny, Michael H . Green, and Ray C. Boston Volume 538 M O L E C U L A R A N D C E L L U L A R ASPECTS OF M U S C L E CONTRACTION Edited by Haruo Sugi Volume 539 B L A D D E R DISEASE, Part A and Part B: Research Concepts and Clinical Applications Edited by Anthony Atala and Debra Slade Volume 540 O X Y G E N TRANSPORT TO TISSUE, V O L U M E X X V Edited by Maureen S. Thorniley, David K . Harrison, and Philip E. James Volume 541 FRONTIERS IN C L I N I C A L NEUROSCIENCE: Neurodegeneration and Neuroprotection Edited by Läszlö Vecsei Volume 542 Q U A L I T Y OF FRESH A N D PROCESSED FOODS Edited by Fereidoon Shahidi, Arthur M . Spanier, Chi-Tang Ho, and Terry Braggins
A Continuation Order Plan is available for this series. A continuation order will bring delivery of each new volume immediately upon publication. Volumes are billed only upon actual shipment. For further information please contact the publisher.
QUALITY OF FRESH AND PROCESSED FOODS Edited by
Fereidoon Shahidi Memorial University of Newfoundland St. John's, Newfoundland, Canada
Arthur M. Spanier Spanier Consulting Rockville, Maryland
Chi-Tang Ho Rutgers University New Brunswick, New Jersey
Terry Braggins AgResearch Ltd. Hamilton, New Zealand
Springer Science+Business Media, LLC
ISBN 978-1-4613-4790-3 DOI 10.1007/978-1-4419-9090-7
ISBN 978-1-4419-9090-7 (eBook)
© 2004 Springer Science+Business Media New York Originally published by Kluwer Academic/Plenum Publishers in 2004 Softcover reprint of the hardcover 1st edition 2004 http://www.wkap.nl/ 10 9 8 7 6 5 4
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