Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced.

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

Informazioni sugli autori

Delia B. Rodriguez-Amaya is an emeritus professor of the University of Campinas in S�o Paulo, Brazil, and an emeritus researcher of the Brazilian National Council for Scientific and Technological Advancement. She is a world-renowned researcher in the field of food chemistry and analysis and has authored over 260 scientific publications. Her work has been cited over 13,000 times in international journals. She has given over 250 lectures and seminars in more than 30 countries. She has been a member of the editorial boards of 10 international and 6 Brazilian journals.

Jaime Amaya-Farfan is a professor in the Food and Nutrition Department of the University of Campinas, S�o Paulo, Brazil. He has taught the chemistry, properties, and transformation of food proteins as well as the biochemistry of micronutrients and bioactive substances for the last 25 years. His most recent contributions to the field are on the health effects of processing and the overall interaction between food components, particularly the proteins, with living organisms. His research interests focus on the relationship between dietary proteins, dietary stressors, and the gut microbiota with long-term food safety. He has written over 140 research and review papers and book chapters in international books. He is a fellow of the International Academy of Food Science and Technology.

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