Titlebook: Quality of Fresh and Processed Foods; Fereidoon Shahidi,Arthur M. Spanier,Terry Braggins Conference proceedings 2004 The Editor(s) (if app

objection

Quality Characteristics of Edible Oils,ent of cell walls and carrier of fat-soluble vitamins. In addition, lipids provide flavor, texture and mouthfeel to the food. Edible vegetable oils also serve as a heating medium and are important in the generation of aroma, some of which arise from direct interaction of lipids and/or their degradat

Accolade

Flavor of Vinegars,lcoholic fermentation, and subsequently it is inferred that fermented vinegars contain many flavor components. Although small in their amounts, besides acetic acid, different components constitute the characteristic flavor of vinegars. Numerous reports are available on the flavor components of vineg

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Textural Quality Assessment for Fresh Fruits and Vegetables,sh (raw, uncooked) fruits and vegetables. It is important to remember that fruits and vegetables continue to metabolize, synthesize, and catabolize after harvest. In order to study the chemical and physiological mechanisms of textural changes during the development and senescence of fruits and veget

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0065-2598 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 tec

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Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration,ducer use a mixture of wheat and defatted soybean. The main preparation of this soy sauce involves mold and brine fermentation to afford moromi which is then filtered and pasteurized to give soy sauce.

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Temperature, Color, and Texture Prediction Models for Surimi Seafood Pasteurization,es precise pasteurization practice for product quality and safety. Due to good sensory characteristics and relatively low price, compared to natural counterparts, surimi seafood has its own, well-established position in the market and is well recognized by consumers (.).

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The Chemistry of Quality Enhancement in Low-Value Fish,al other species found in the Southern hemisphere are underutilized as they tend to be small, bony and deteriorate quickly. To utilize low- value species, generally by-catch which are discarded, requires an understanding of their physicochemical properties and additional processing to improve their organoleptic and keeping quality.

Mammal

The Interaction of Disulfide Flavor Compounds with Proteins in Model Systems,wn that irreversible binding of such compounds to food proteins can occur, with a possible change in flavor perception of the food. This has implications for consumer acceptance of certain food products where these compounds are used as flavorings or where they occur naturally.

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