Chemical Changes In Food During Processing
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Chemical Changes In Food During Processing

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SKU: 9788123905372

Original price was: ₹595.00.Current price is: ₹446.25.

Discover the chemical transformations in food during processing. “Chemical Changes in Food During Processing” by Richardson/Finley (ISBN: 9788123905372) explores oxidation, enzyme reactions, and the impact of processing on food quality. Learn how environmental factors and ionizing radiation influence these changes. Essential reading for food scientists, students, and anyone interested in food chemistry.

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Description

  • ISBN-13: 9788123905372
  • Publisher: CBS Publishers & Distributors
  • Publisher Imprint: CBS Publishers & Distributors
  • Language: English
  • ISBN-10: 8123905378
  • Publisher Date: 1997
  • Binding: Hardcover
  • No of Pages: 514

Additional information

Weight 0.5 kg

18 reviews for Chemical Changes In Food During Processing

  1. Pragati Bisht –

    Essential for any food science student. Clearly explains complex reactions. Though, it could benefit from more recent research.

  2. Shruti Chawla –

    Good book, but a little outdated. Still provides solid foundational knowledge. Needed more examples from current food industry.

  3. Mona –

    Disappointing. I found the book very hard to understand. It’s not for beginner’s at all.

  4. Shivam Kumar Gupta –

    A decent overview, but I wish it went into more depth on specific food types. Still, a good starting point for understanding chemical changes.

  5. Vaibhav Raj –

    This book is a game-changer! It changed my perspective on food processing forever.

  6. Palak –

    An okay read. The book has some useful information, but it does not wow me.

  7. Md Shakeeb Asghar –

    The book is alright. It covers the basics well, but lacks a certain engaging quality. Also, the editing could be better.

  8. Siddhant Gautam –

    A bit dry, but full of important information. Could use more real-world examples and case studies.

  9. Shashaank Malik –

    A must-have for food scientists. The content is thorough and the explanations are clear. Highly recommend!

  10. Vineet Chaudhary –

    Too academic for my taste. I was hoping for a more practical guide. Still, the information is scientifically sound.

  11. Debajit Patra –

    A great read for anyone curious about food chemistry. It bridges the gap between complex science and everyday understanding.

  12. Sandeep Yadav –

    Very informative! Helped me understand the science behind food processing. Some sections are a bit dense, but overall, excellent.

  13. John J Tharayil –

    Comprehensive and well-written. A valuable resource for anyone in the food industry. Rating: No doubt about it!

  14. Ansh Arora –

    It’s okay. Some chapters were quite boring and hard to follow. There are better books on the subject.

  15. Aman Chouksey –

    Excellent resource! Explains complicated concepts in a simple way. I found it exceptionally helpful for my research.

  16. Shrestha Ahiya Ekka –

    An invaluable resource for understanding how food changes during processing! Wish I had this during my university days.

  17. Ayush Mishra –

    This is a very good book. It provides great details about the topic. Must have!

  18. Yamini –

    Interesting, but quite technical. Not for casual readers. Focuses primarily on chemical formulas and reaction pathways.

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