Food Processing and Preservation

  1. Effects of Processing on Food Components
    1. Carbohydrate Changes
      1. Starch Modifications
        1. Gelatinization Process
          1. Retrogradation
            1. Resistant Starch Formation
            2. Sugar Transformations
              1. Caramelization Reactions
                1. Inversion Processes
                2. Fiber Modifications
                  1. Solubility Changes
                    1. Structural Alterations
                    2. Non-Enzymatic Browning
                      1. Maillard Reaction Pathways
                        1. Controlling Factors
                          1. Product Formation
                        2. Protein Modifications
                          1. Structural Changes
                            1. Denaturation Mechanisms
                              1. Aggregation Processes
                                1. Gelation Properties
                                2. Chemical Modifications
                                  1. Maillard Reactions
                                    1. Oxidation Effects
                                      1. Cross-Linking Reactions
                                      2. Functional Property Changes
                                        1. Solubility Alterations
                                          1. Emulsification Properties
                                            1. Foaming Properties
                                            2. Nutritional Impact
                                              1. Amino Acid Availability
                                                1. Protein Digestibility
                                                  1. Biological Value Changes
                                                2. Lipid Alterations
                                                  1. Oxidative Changes
                                                    1. Primary Oxidation Products
                                                      1. Secondary Oxidation Products
                                                        1. Factors Affecting Oxidation
                                                        2. Hydrolytic Changes
                                                          1. Free Fatty Acid Formation
                                                            1. Enzymatic Hydrolysis
                                                            2. Thermal Effects
                                                              1. Trans Fat Formation
                                                                1. Polymerization Reactions
                                                                  1. Smoke Point Changes
                                                                  2. Physical Changes
                                                                    1. Crystallization Behavior
                                                                      1. Melting Properties
                                                                    2. Vitamin and Mineral Changes
                                                                      1. Water-Soluble Vitamins
                                                                        1. Vitamin C Losses
                                                                          1. B-Vitamin Stability
                                                                            1. Leaching Effects
                                                                            2. Fat-Soluble Vitamins
                                                                              1. Vitamin A Degradation
                                                                                1. Vitamin E Losses
                                                                                  1. Vitamin D Stability
                                                                                  2. Mineral Interactions
                                                                                    1. Bioavailability Changes
                                                                                      1. Chelation Effects
                                                                                        1. pH Effects
                                                                                        2. Retention Strategies
                                                                                          1. Process Optimization
                                                                                            1. Protective Additives
                                                                                              1. Fortification Methods
                                                                                            2. Formation of Processing Compounds
                                                                                              1. Desirable Compounds
                                                                                                1. Flavor Development
                                                                                                  1. Color Formation
                                                                                                    1. Texture Enhancement
                                                                                                    2. Undesirable Compounds
                                                                                                      1. Acrylamide Formation
                                                                                                        1. Formation Mechanisms
                                                                                                          1. Mitigation Strategies
                                                                                                          2. Furan Formation
                                                                                                            1. Nitrosamine Formation
                                                                                                              1. Polycyclic Aromatic Hydrocarbons
                                                                                                              2. Toxicological Considerations
                                                                                                                1. Risk Assessment
                                                                                                                  1. Exposure Evaluation
                                                                                                                    1. Regulatory Limits

                                                                                                                Previous

                                                                                                                12. Quality Assurance and Control

                                                                                                                Go to top

                                                                                                                Back to Start

                                                                                                                1. Introduction to Food Processing and Preservation