Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the m

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the sympo

Ten years after the publication of the first edition of Fundamentals of Food Process Engineering, there have been significant changes in both food science educa

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, thi

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 process