Arthur M. Spanier

Chemists, biochemists, physiologists, microbiologists, statisticians, and food technologists address such questions as what food quality is and how it is measured; the mechanisms and factors that contribute to its generation and loss; production and management strategies to enhance food quality; and nutrition, health, and safety concerns. The 25 papers are from a symposium in San Francisco, April 1992. Annotation copyright by Book News, Inc., Portland, OR

Molecular Analysis and Design

Food Flavor and Safety

Fereidoon Shahidi

Chi-Tang Ho

Terry Braggins

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.

Arthur M. Spanier

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