Advances in food chemistry : food components processing and preservation The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water protein fat carbohydrates minerals vitamins pigments flavors chemistry of plant tissues and animal tissues milk etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up to date compilation of recent advances in food chemistry and is useful for students researchers and faculty as well as to industry experts in food sciences