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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Bibliographic Details
Other Authors: Sikorski, Zdzislaw E. (edited)
Format: Book
Language:English
Published: Boca Raton, FL CRC Press 2007
Edition:Third Edition
Series:Chemical and functional properties of food components series
Subjects:
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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.
Item Description:Previous ed.: 2002
Physical Description:532 pages illustrations 25 cm
Bibliography:Includes bibliographical references and index
ISBN:0849396751
9780849396755