Chemical Changes in Food During Processing by John W. Finley
  

Chemical Changes in Food During Processing

Written by John W. Finley
Illustrated by
Part of the IFT Basic Symposium Series Series

RRP £72.00

Synopsis

Chemical Changes in Food During Processing by John W. Finley

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 symposium was Chemical Changes in Food during Processing. The speakers included a mix of individuals from academic institu- tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo- nents during processing from a mechanistic point of view. As a con- sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.

About the Author

Other Formats

Book Info

Format

Hardback
514 pages

Author

John W. Finley
More books by John W. Finley

Publisher

Kluwer Academic Publishers an imprint of Kluwer Academic Publishers Group

Publication date

31st December 1987

ISBN

9780747600213


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