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Biochemical and Nutritional Changes during Food Processing and Storage

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Chemical Changes Dur Process Storage Foo

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and;

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Nutritional Evaluation of Food Processing

Dramatic changes in the attitudes toward human nutrition have taken place dur- ing the past decade. Food-related and medical professionals;

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Chemical and Functional Properties of Food Proteins

, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during;

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Functional Foods

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new;

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Optical Monitoring of Fresh and Processed Agricultural Crops

stage, nutritional value, and neoformed compounds appearing during processing. These are critical components to maximizing nutritional quality;

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Food Safety Chemistry

the chemical and biochemical mechanisms involved in their formations during food processing and storage. It also details their absorption and;

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Kinetic Modeling of Reactions in Foods

, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food;

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Technological Developments in Food Preservation, Processing, and Storage

and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and;

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Technological Developments in Food Preservation, Processing, and Storage

and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and;

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Chemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties;

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Chemical and Functional Properties of Food Components

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties;

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Lipids and Edible Oils

oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great;

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Phase Transitions in Foods

of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability;

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The Chemistry of Food

technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and;

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Food Processing and Preservation

nutritional, microbiological, biochemical and economic aspects of food preservation. This book provides up-to-date review of the current state of food;

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Starch Structure Functionality and Application in Foods

The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing;

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Physicochemical Aspects of Food Engineering and Processing

nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and;

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Physicochemical Aspects of Food Engineering and Processing

nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and;

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Flavor Chemistry and Technology

and flavor potentiators Changes to food flavors during processing Off-Flavors in foods Performance of flavors during processing;

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The Nutrition Handbook for Food Processors

the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food;

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Protein Structure-Function Relationships in Foods

diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely;

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Engineering Aspects of Cereal and Cereal-Based Products

for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and;

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Clinical Biochemistry

to show how biochemical changes are measured and how they change during disease. This edition has been substantially revised to incorporate;

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Tropical Food Science

nutritional values of some tropical foods like proteins, carbohydrates, fat and oil, vitamins have also been discussed. This book throws light on the;

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Clinical Biochemistry, second edition

how biochemical changes are measured and how they change during disease. This edition has been substantially revised to incorporate the;

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Thermal Technologies in Food Processing

measurement and control of changes in a food during thermal processing. The final part of the book looks at emerging thermal technologies which;

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