Food Biochemistry and Food Processing

The key interrelated segments for food technologists and industries namely Food Biochemistry and Food Processing are designed in this edition with exorbitant contributions to seven parts of the edition from over 69 authors. The contents of this edition on Food Biochemistry and Food Processing share the basic knowledge, gradually lifts up with the current and updated information and finally with futuristic approaches of the specific content. Each chapter has an abstract at the front-end enlightening the user for the detailed content for use and ends with the list of indepth references.