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6. Chemical changes during culinary processing
Since most foods are made up of water, saccharides, proteins, peptides and amino acids, and lipids, with other highly varied compounds in lesser quantities , it would be legitimate to focus on molecular modifications, under food conditions, by maintaining these various categories. However, it is a fact that the reactions of the various compounds are both excessively numerous and insufficiently studied under the experimental conditions of culinary transformations . A great...
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Chemical changes during culinary processing
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