Process-Induced Chemical Changes in Food
Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in volvement oflow-molecular-weigh…
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Produktdetails
Weitere Autoren: Chi-Tang Ho (Hrsg.) / Nguyen Van Chuyen (Hrsg.)
- ISBN: 978-0-306-45824-8
- EAN: 9780306458248
- Produktnummer: 2114067
- Verlag: Springer Nature
- Sprache: Englisch
- Erscheinungsjahr: 1998
- Seitenangabe: 362 S.
- Masse: H25.9 cm x B17.2 cm x D2.4 cm 816 g
- Auflage: 1998
- Reihenbandnummer: 434
- Gewicht: 816
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