Skip to main content

Save up to 20% on Elsevier print and eBooks with free shipping. No promo code needed.

Save up to 20% on print and eBooks.

Chemical Changes During Processing and Storage of Foods

Implications for Food Quality and Human Health

1st Edition - November 25, 2020

Editors: Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan

Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 1 7 3 8 0 - 0
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 1 7 3 8 1 - 7

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… Read more

Chemical Changes During Processing and Storage of Foods

Purchase options

LIMITED OFFER

Save 50% on book bundles

Immediately download your ebook while waiting for your print delivery. No promo code is needed.

Institutional subscription on ScienceDirect

Request a sales quote

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