Chemical Changes During Processing and Storage of Foods - 9780128173800

Chemical Changes During Processing and Storage of FoodsImplications for Food Quality and Human Health\nAuthor(s): Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan\nFormat: Paperback\nPublisher: Elsevier Science Publishing Co Inc, United States\nImprint: Academic Press Inc\nISBN-13: 9780128173800, 978-0128173800\nSynopsis\nChemical 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 Changey