- Titulinis
- Dalykinė ir mokslinė literatūra
- Technologijos mokslai
- Chemical Changes During Processing and Storage of Foods
Chemical Changes During Processing and Storage of Foods
ISBN: 9780128173800
Leidimo metai: 2020
Leidėjas: Academic Press
Leidinio kalba: Anglų
Formatas: Minkšti viršeliai
Formatas: 10.25×7.25
Leidimo metai: 2020
Leidėjas: Academic Press
Leidinio kalba: Anglų
Formatas: Minkšti viršeliai
Formatas: 10.25×7.25
Aprašymas
<p><i>Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health </i>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. </p><i> <p>Chemical Changes During Processing and Storage of Foods </i>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</p>
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