Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry
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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
Delia B. Rodriguez-Amaya is an emeritus professor of the University of Campinas in São Paulo, Brazil, and an emeritus researcher of the Brazilian National Council for Scientific and Technological Advancement. She is a world-renowned researcher in the field of food chemistry and analysis and has authored over 260 scientific publications. Her work has been cited over 13,000 times in international journals. She has given over 250 lectures and seminars in more than 30 countries. She has been a member of the editorial boards of 10 international and 6 Brazilian journals.
Jaime Amaya-Farfan University of Campinas, Sao Paulo, Brazil.
Jaime Amaya-Farfan is a professor in the Food and Nutrition Department of the University of Campinas, São Paulo, Brazil. He has taught the chemistry, properties, and transformation of food proteins as well as the biochemistry of micronutrients and bioactive substances for the last 25 years. His most recent contributions to the field are on the health effects of processing and the overall interaction between food components, particularly the proteins, with living organisms. His research interests focus on the relationship between dietary proteins, dietary stressors, and the gut microbiota with long-term food safety. He has written over 140 research and review papers and book chapters in international books. He is a fellow of the International Academy of Food Science and Technology.