No coin nor oath required. For personal study only.
The following are summaries of papers presented at a symposium on βAdvances in the production and application of processed food commoditiesβ organised by the Food Group. It was held at 14 Belgrave Square, London on 8 and 9 February 1977. The papers so published are entirely the responsibility of the authors and in no way reflect the views of the Editorial Board of the Journal of the Science of Food and Agriculture.
π SIMILAR VOLUMES
The following are summaries of papers presented at a symposium held on 14 January 1976 organised jointly by the Food Group and the Institute of Food Science and Technology. The reports so published are entirely the responsibility of the authors and in no way reflect the views of the Editorial Board
Antioxidants present in food undergo chemical changes during technological processing . Literature devoted to this is generally limited to losses in described antioxidants during single processing events, without assessing changes in their biological activity. Most research is based on model experim