Chemical and Functional Properties of Food Components
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds...
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Format: | Book |
Language: | English |
Published: |
Boca Raton, FL
CRC Press
2007
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Edition: | Third Edition |
Series: | Chemical and functional properties of food components series
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Subjects: | |
Online Access: | Click Here to View Status and Holdings. |
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Summary: | Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and biochemistry behind food components and their behavior in the face of various stressors aids in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, and the best use of food raw materials. |
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Item Description: | Previous ed.: 2002 |
Physical Description: | 532 pages illustrations 25 cm |
Bibliography: | Includes bibliographical references and index |
ISBN: | 0849396751 9780849396755 |