{"product_id":"chemical-and-functional-properties-of-food-components","title":"Chemical and Functional Properties of Food Components","description":"\u003cp\u003eStresses the effect of the chemical\/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes  Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers  Discusses the risks and benefits of reactions occurring during food handling\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":44556759105774,"sku":"9781032199221","price":277.6,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/9612\/7726\/files\/9781032199221_19c178bd-5c20-47da-b0dc-e39718e21f1e.jpg?v=1704951637","url":"https:\/\/bookland.com.au\/products\/chemical-and-functional-properties-of-food-components","provider":"Book Land AU","version":"1.0","type":"link"}