Chemical Changes During Food Processing

Distributed in Hungary, Albania, Bulgaria, China, Cuba, Czechoslovakia, GDR, Dem People's Rep of Korea, Mongolia, Poland, Roumania, Soviet Union, Dem Rep of Vietnam and Yugoslavia by Avicenum, Czechoslovak Medical Press, Praha

The book deals with the chemical reactions taking place in food during industrial processing and storage, and shows how various food components react according to their chemical composition and the influence of other components or processing conditions. The work describes in detail the changes of the main food components (proteins, saccharides, lipids) and of other components important from the standpoint of the nutritional, sensory and hygienic properties of food materials. Important changes of physical properties (which may affect the chemical reactivity) are given as well. The most important reactions are elucidated on examples from technological processes which also show the effect of these chemical reactions on the most important properties of food products.

The book gives a complex view of various chemical and enzymatic processes in food materials and will demonstrate to the reader the implications of these reaction mechanisms in food technology and nutrition.