Chemical Reactions

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)


Foods sometimes deteriorate because of chemical changes not associated with microbial growth or enzyme-induced chemical reactions. Actually, certain components in foods are subject to reactions that involve either a combination with naturally occurring elements (such as oxygen) or with compounds present in the foods themselves.


Butyric Acid Maillard Reaction Gluconic Acid Unsaturated Group Adjacent Carbon Atom 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

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