Discusses quantitative, predictive, and mimicking features of chemical markers in processed and stored foods. Describes uses of chemical markers for food scientists and technologists who need to maximize the initial product quality and minimize the deteriorative changes in foods during processing and storage. Provides information about the reaction mechanisms as well as new analytical methodologies and new sensor technologies that make the use of chemical markers a
practical tool in many food applications in-line, on-line, and off-line.