TY  - CHAP
AU  - Blanca Areli Mondaca-Navarro
AU  - Roberto Rodríguez Ramírez
AU  - Alma Guadalupe Villa Lerma
AU  - Luz Angelica Ávila Villa
AU  - Gabriel Davidov Pardo
ED  - Romina Alina Marc
ED  - Antonio Valero Díaz
ED  - Guiomar Denisse Posada Izquierdo
Y1  - 2019-12-04
PY  - 2019
T1  - Glycation of Animal Proteins Via Maillard Reaction and Their Bioactivity
N2  - In view of the continuous evolution that is taking place in the field of food processing, this book aims to devise the most comprehensive presentation of up-to-date information in the specialized literature to improve existing knowledge. The chapters in this book have been divided into four sections. Section 1—Food Technologies in Food Processing—presents current technological processes used in food processing. Section 2—Quality of Raw Materials in Food Processing—presents the importance of the quality of raw materials used in food processing. Section 3—Treatments Used in Food Processing—presents the latest trends in treatments used in food processing. Section 4—Factors That Influence Food Processing—presents current information on the factors that influence food processing from the raw material to the packaging used.
BT  - Food Processing
SP  - Ch. 11
UR  - https://doi.org/10.5772/intechopen.90373
DO  - 10.5772/intechopen.90373
SN  - 978-1-78985-894-5
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-26
ER  -