Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components

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Description

An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.show more

Product details

  • Hardback | 384 pages
  • 156 x 235 x 25mm | 653g
  • Taylor & Francis Inc
  • CRC Press Inc
  • Bosa Roca, United States
  • English
  • Revised
  • 2nd Revised edition
  • 124 black & white illustrations, 31 black & white tables, 6 black & white halftones
  • 1587161494
  • 9781587161490

Table of contents

Food Components and their Role in Food Quality. Chemical Composition and Structure of Foods. Water and Food Quality. Mineral Components. Saccharides. Lipids. Proteins and Nonprotein Nitrogenous Compounds. Rheological Properties of Food Systems. Food Colorants. Flavor Compounds. Probiotics in Foods. Other Functional Food Addititives. Food Safety. Mutagenic, Carcinogenic, and Chemoproventive Compounds in Foods. Index.show more

Review quote

"presents a nice overview of the chemical and functional properties of food components." -- inform, July 2003show more