Flavouring and coating technologies for preservation and processing of foods

Miguel A. Cerqueira*, Maria José Costa, Melissa C. Rivera, Óscar L. Ramos, António A. Vicente

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

5 Citations (Scopus)

Abstract

The food industry, where food processing represents one of the most important stages, always seeks new technologies in order to ensure the quality and safety of food products. Flavour is usually the result of the presence, within complex matrices, of volatile and nonvolatile components with a great range of physicochemical properties. The nonvolatile compounds contribute mainly to the taste while the volatile ones influence both taste and aroma. Edible coatings enhance the quality of food products, protecting them from physical, chemical and biological deterioration. Worldwide, in European countries and in countries like the United States of America (USA), Canada and Australia, food regulation has already existed for decades. Aiming at a global regulation, food additives and contaminants (FAO) have their own guidelines trying to make the food regulation in all countries uniform.
Original languageEnglish
Title of host publicationConventional and advanced food processing technologies
EditorsSuvendu Bhattacharya
PublisherWiley-Blackwell
Chapter12
Pages267-312
Number of pages46
Volume9781118406328
ISBN (Electronic)9781118406281
ISBN (Print)9781118406328
DOIs
Publication statusPublished - 17 Nov 2014
Externally publishedYes

Keywords

  • Food additives and contaminants (FAO)
  • Food application edible coatings
  • Food flavouring

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