Food Biochemistry and Food Processing

xiv Preface

• A classroom text on food biochemistry and food
  processing in an undergraduate food science
  program.

The editorial team thanks all the contributors for

sharing their experience in their fields of expertise.

They are the people who made this book possible.

We hope you enjoy and benefit from the fruits of

their labor.

We know how hard it is to develop the content of

a book. However, we believe that the production of a

professional book of this nature is even more diffi-

cult. We thank the editorial and production teams at

Blackwell Publishing for their time, effort, advice,

and expertise. You are the best judge of the quality

of this book.

Y. H. Hui

W. K. Nip

L. M. L. Nollet

G. Paliyath

B. K. Simpson

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