£107.92

Springer Process-Induced Chemical Changes in Food 434 Book

Name: Springer Process-Induced Chemical Changes in Food 434 Book
Brand: Springer
Price: 110.43 GBP
Availability: InStock

Public Health

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Description

Understand the complex chemical transformations that happen to food during processing and storage with this specialized volume from Springer. As part of the Advances in Experimental Medicine and Biology series, this book examines the manifold changes that can be either desirable or undesirable in food products. Food scientists and researchers can explore how processing technologies are developed to retain beneficial attributes while minimizing deleterious effects. The text focuses on the primary nutrients affected by these changes, including proteins, lipids, and carbohydrates. It also examines the interactions between these nutrients during various stages of food handling. This resource is designed for those studying how to control unwanted natural changes in food. By understanding these chemical shifts, professionals can better devise technologies that protect food quality and safety. It serves as a technical guide for managing the effects of processing on the fundamental components of nutrition.

Key Features

Examines chemical changes occurring in foods during both processing and storage stages.

Covers the impact of processing on main nutrients including proteins, lipids, and carbohydrates.

Provides insights into managing both desirable and undesirable chemical transformations in food.

Explores how to develop technologies that retain beneficial food attributes and minimize negative effects.

Part of the professional Advances in Experimental Medicine and Biology series by Springer.

Product Specifications

Brand: Springer
Format: paperback
ASIN: 1489919279
Category: Books > Subjects > Health, Family & Lifestyle > Medical & Healthcare Practitioners > General Medical Issues > Public Health
Domain: Amazon UK
Publication Date: 29 June 2013
Listed Since: 07 November 2013

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Springer Process-Induced Chemical Changes in Food 434 Book

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