Chemical Changes During Processing and Storage of Foods : Implications for Food Quality and Human Health

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Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry
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Add to Wishlist

Product details

Author: Delia B. Rodriguez-Amaya

Format: Paperback | 722 pages

Dimensions:184 x 260 x 36.58mm | 450g

Publication Date: 26 Nov 2020

Publisher: Elsevier Science Publishing Co Inc

Language: English

ISBN 10: 0128173807

ISBN 13: 9780128173800