Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Drying

Book chapter abstract

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Chindapan N., Niamnuy C., Devahastin S.

ผู้เผยแพร่: Hindawi

ปีที่เผยแพร่ (ค.ศ.): 2015

หน้าแรก: 833

หน้าสุดท้าย: 866

จำนวนหน้า: 34

ISBN: 9783642366055; 9783642366048

นอก: 0146-9428

eISSN: 1745-4557

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84957398668&doi=10.1007%2f978-3-642-36605-5_3&partnerID=40&md5=a1bd9e26833005b42906a4e16bb40fda

ภาษา: English-Great Britain (EN-GB)

ดูบนเว็บไซต์ของสำนักพิมพ์

บทคัดย่อ

Evolutions of the moisture content and temperature that take place during drying typically lead to various changes of foods, which may or may not be desirable. Understanding of such changes is of importance for an effective design and operation of a drying process to yield dried products of desirable quality. In this chapter, some important changes that take place during drying of foods are reviewed. These include nutritional changes of various classes of foods, including fruits and vegetables, meat and seafood products, as well as grains and legumes; the changes are discussed in terms of such important constituents as phenolic compounds, flavonoids, carotenoids, vitamins, pigments, flavor and aroma compounds, as well as amino acids and lipids. Toxicological changes are also discussed in terms of the ability of drying to help reduce antinutritional factors, mycotoxins, and pesticide residues in selected foods undergoing drying. ฉ Springer-Verlag Berlin Heidelberg 2015.

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