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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Table of 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