Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health - Image 1

£107.75

Academic Press Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health

Name: Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health
Brand: Academic Press
Price: 107.39 GBP
Availability: InStock

Children's Books

Price History & Forecast

Last 36 days • 36 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 36 days • 1 price levels

Days at Price

Price Analysis

Most common price: £107 (36 days, 100.0%)

Price range: £107 - £107

Price levels: 1 different prices over 36 days

Description

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

Product Specifications

Brand: Academic Press
Format: paperback
ASIN: 0128173807
Category: Books > Subjects > Children's Books
Domain: Amazon UK
Release Date: 04 December 2020
Listed Since: 07 August 2019

Barcode

No barcode data available

Academic Press Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Springer Process-Induced Chemical Changes in Food 434 Book

Chemical and Functional Properties of Food Components

Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes (Contemporary Food Science)

Chemistry of Thermal and Non-Thermal Food Processing Technologies

Advances in Food Chemistry: Food Components, Processing and Preservation

Academic Press - Introduction to the Chemistry of Food

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

Food Chemistry: The Role of Additives, Preservatives and Adulteration

Shelf Life and Food Safety

Food Storage Stability

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Introduction to Food Chemistry

Food Safety and Human Health

Wiley - The Chemistry of Food Additives and Preservatives

Food Colorants: Chemical and Functional Properties (Chemical & Functional Properties of Food Components)

CRC Press Organic Acids and Food Preservation Book

CHEMICAL FOOD SAFETY HEALTH (Food Science and Technology)

Processing Effects on Safety and Quality of Foods (Contemporary Food Engineering)

Springer - Food Safety and Quality-Based Shelf Life of Foods

Food Preservation and Safety of Natural Products

Quality of Fresh and Processed Foods: 542 (Advances in Experimental Medicine and Biology)

CRC Press Functional Foods: Biochemical and Processing Aspects Vol 2

Food Processing and Preservation Technology: Advances, Methods, and Applications (Innovations in Agricultural & Biological Engineering)

Food Quality and Shelf Life