Chemical changes during processing and storage of foods : implications for food quality and human health /: implications for food quality and human health. (2020)

• Record Type: Book
• Further Information: Note: Edited by Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan.
• Editors: Rodriguez-Amaya, Delia B; Amaya-Farfan, Jaime
• Contents: 1. Introduction (Societal Role of Food Processing: Envisaging the Future) 2. Denaturation of Proteins, Generation of Bioactive Peptides, Alterations of Amino Acids 3. Oxidation of Proteins 4. Oxidation of Lipids 5. Alterations of Polysaccharides, Starch Gelatinization and Retrogradation 6. The Maillard Reaction and Caramelization 7. Alterations of Natural Pigments 8. Degradation of Vitamins 9. Generation of Process-derived Flavors 10. Formation of Processing-induced Toxicants 11. Generation and Alteration of Other Bioactive Compounds 12. Reactions and Interactions of Food Additives 13. Measuring Chemical Deterioration of Foods
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2020
• Extent: 1 online resource, illustrations
• Subjects: 664.07; Food -- Analysis; Food -- Composition; Food -- Storage; Food -- Quality -- Evaluation; Chemical reactions; Food industry and trade
• Languages: English
• ISBNs: 9780128173817
• Related ISBNs: 9780128173800
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.