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Chemical Changes in Food During Processing

Name: Chemical Changes in Food During Processing
Brand: Springer
SKU: 02258411
Price: 56.59 EUR
Availability: InStock
Author: ichardson
ISBN: 9789401710183

ichardson

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Código Libristo: 02258411

Editores Springer, noviembre 2013

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in A... Descripción completa

Código Libristo: 02258411

139 b

56.59 €

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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.