Chemical Changes During Processing and Storage of Foods presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and.

read more…

influencing factors involved, and their effects on food quality and shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that bring about 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 background in their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students studying a variety of disciplines in food chemistry.