Chemical changes during cooking, processing and storage of food

Abstract

Most foods are complex mixtures of some or all of the following classes of chemical substances: carbohydrates, fats, proteins, minerals or inorganic compounds, vitamins, colours, flavouring substances, water, and miscellaneous substances. Since foods are mixtures of chemical compounds, the effects of cooking, processing and storage involve chemical changes in these components, and it is therefore desirable to look at these in turn.

Citation

Spencer, M. (1973), "Chemical changes during cooking, processing and storage of food", Nutrition & Food Science, Vol. 73 No. 2, pp. 11-14. https://doi.org/10.1108/eb058560