Abstract
Processing of foods induces changes in their physical, chemical and sensory characteristics. Many researchers have shown the chemical consequences of food processing on acceptability and sensory attributes, nutritive value and wholesomeness of foods. A cursory account of these changes is provided.
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© 1998 Springer Science+Business Media New York
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Shahidi, F., Ho, CT. (1998). Process-Induced Chemical Changes in Foods. In: Shahidi, F., Ho, CT., van Chuyen, N. (eds) Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology, vol 434. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1925-0_1
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DOI: https://doi.org/10.1007/978-1-4899-1925-0_1
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-1927-4
Online ISBN: 978-1-4899-1925-0
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