title: Process-induced chemical changes in foods. An overview.
abstract: Processing of foods induces changes in their physical, chemical and sensory characteristics. Many researchers have shown the chemical consequences of food processing on acceptability and sensory attributes, nutritive value and wholesomeness of foods. A cursory account of these changes is provided.
authors.affiliation: Department of Biochemistry, Memorial University of Newfoundland, St. John's, Canada.
authors.forename: F
authors.initials: F
authors.lastname: Shahidi
authors.forename: C T
authors.initials: CT
authors.lastname: Ho
mesh_terms: D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005421:Flavoring Agents / Q000737:chemistry; D005504:Food Analysis; D005511:Food Handling; D006801:Humans; D010084:Oxidation-Reduction; D013649:Taste
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004044:Dietary Proteins; D005421:Flavoring Agents