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portada Chemical Changes in Food during Processing
Type
Physical Book
Publisher
Author
Language
English
Pages
536
Format
Paperback
Dimensions
22.9 x 15.2 x 3.0 cm
Weight
0.78 kg.
ISBN13
9781461293897
Categories

Chemical Changes in Food during Processing

Richardson, Thomas ; Finley, John W. (Author) · Springer · Paperback

Chemical Changes in Food during Processing - Richardson, Thomas ; Finley, John W.

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Synopsis "Chemical Changes in Food during Processing"

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 symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu- tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo- nents during processing from a mechanistic point of view. As a con- sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.

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