Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health
Language: English
Published by Academic Press, 2020
- Softcover
- New
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
AbeBooks seller since March 25, 2015
Condition: New
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Add to basketItem description from seller
In English.
Seller Inventory # ria9780128173800_new
- Title
- Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health
- Publisher
- Academic Press
- Publication year
- 2020
- Condition
- New
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0128173807
- ISBN 13
- 9780128173800
- Item weight
- 1,546 grams
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
- Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health
- Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence
- Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds
"Synopsis" may belong to another edition of this title.
About the Author
Jaime Amaya-Farfan is a professor in the Food and Nutrition Department of the University of Campinas, São Paulo, Brazil. He has taught the chemistry, properties, and transformation of food proteins as well as the biochemistry of micronutrients and bioactive substances for the last 25 years. His most recent contributions to the field are on the health effects of processing and the overall interaction between food components, particularly the proteins, with living organisms. His research interests focus on the relationship between dietary proteins, dietary stressors, and the gut microbiota with long-term food safety. He has written over 140 research and review papers and book chapters in international books. He is a fellow of the International Academy of Food Science and Technology.
"About the title" may belong to another edition of this title.
Ria Christie Collections
Uxbridge, United Kingdom
AbeBooks seller since March 25, 2015
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