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- W2568205730 abstract "Knowledge of the biochemical composition of foods is important to understand their physical, sensory and nutritional properties, as well as the changes that take place during processing. This chapter describes the important macromolecules in foods and their derivatives, the importance of water in foods, and microcomponents including minerals, vitamins, pigments, antioxidants and preservative chemicals. There follows a description of the physical and biochemical properties of foods, including surface activity, water activity, acids/bases and redox potential. The chapter summarises important groups of microorganisms and their effects on food quality, spoilage and food safety, and methods to manage quality assurance. It describes the hygienic design of equipment and methods of cleaning and sanitising food processing facilities, together with methods of process control to ensure the required sensory and nutritional qualities and shelf-life of foods. The chapter concludes with a description of the principles of heat transfer, moisture management, fluid flow and phase transitions." @default.
- W2568205730 created "2017-01-13" @default.
- W2568205730 creator A5069673786 @default.
- W2568205730 date "2017-01-01" @default.
- W2568205730 modified "2023-10-16" @default.
- W2568205730 title "Properties of food and principles of processing" @default.
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- W2568205730 doi "https://doi.org/10.1016/b978-0-08-100522-4.00001-8" @default.
- W2568205730 hasPublicationYear "2017" @default.
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