Process-induced chemical changes in food
The 28 papers explore the various technologies by which food processors try to retain or induce favorable qualities of food and prevent or reduce those that have an undesirable influence on color, smell, or taste. The collection is primarily addressed to chemists, food scientists, and nutritionists, but can also be used as an auxiliary text in a graduate course on food chemistry. The topics include the effects of high-pressure processing on fish proteins, the heating rate of egg albumin solution and its change during ohmic heating, anti-oxidative properties of products from amino acids or peptides in the reaction with glucose, the effects of gamma irradiation on the flavor composition of food commodities, and the effect of processing on the phenolics of wines.
