1. Influence of processing conditions

The properties of food constituents that can be modified (table 1 ) influence food quality. They are taken into account by the various players involved in agricultural production, processing, distribution and marketing [2] , [8] , [9] , [10] , [11] , [18] , but their interests often diverge. For example, many cooking processes...

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed? Log in!

Ongoing reading
Influence of processing conditions

Previous
page Biochemical changes in food constituents

Depolymerization and hydrolysis processes

Article included in this offer

"Food industry"

( 266 articles )

Complete knowledge base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

View offer details

Bibliography

References

(1) - ADLER-NISSEN (J.) - Enzymic hydrolysis of food proteins. - Elsevier Science Publishing Co. Inc. New York, 404 p. 1986.
(2) - ADRIAN (J.), POTUS (J.), FRANGNE (R.) - La Science alimentaire de A à Z. - Lavoisier Tec....

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource. Click here to request your free trial access!

Already subscribed? Log in!