Chemical and Functional Properties of Food Components, Second Edition

Chemical and Functional Properties of Food Components, Second Edition

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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.
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Product details

  • Hardback | 384 pages
  • 156 x 235 x 25.4mm | 653g
  • CRC Press Inc
  • Bosa Roca, United States
  • English
  • New edition
  • 2nd New edition
  • 6 Halftones, black and white; 31 Tables, black and white; 124 Illustrations, black and white
  • 1587161494
  • 9781587161490

Table of contents

Food Components and their Role in Food Quality, Zdzislaw E. Sikorski

Chemical Composition and Structure of Foods, Krystyna Palka

Water and Food Quality, Barbara E. Cybulska and Peter E. Doe

Mineral Components, Michal Nabrzyski

Saccharides, Piotr Tomasik

Food Lipids, Yan-Hwa Chu and Lucy Sun Hwang

Proteins, Zdzislaw E. Sikorski

Rheological Properties of Food Systems, Tadeusz Matuszek

Food Colorants, Jadwiga Wilska-Jeszka

Flavor Compounds, Chung-May Wu, Jen-Min Kuo, and Bonnie Sun Pan

Probiotics in Foods, Maria Bielecka

Major Food Additives, Adriaan Ruiter and Alphons G. J. Voragen

Food Safety, Julie Miller Jones

Mutagenic, Carcinogenic, and Chemopreventive Compounds in Foods, Agnieszka Bartoszek

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Review quote

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