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Jaime Amaya-Farfan is a professor in the Food and Nutrition Department of the University of Campinas, São 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
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Chemical Changes During Processing and Storage of Foods

Delia B. Rodriguez-Amaya , Jaime Amaya-Farfan

Academic Press

2020-11-25

epub sans DRM

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...

142,94 €

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