Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the process

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the m

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 sympo

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that