Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components

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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:
Food > Composition
Food > Analysis
Online Access:Click Here to View Status and Holdings.
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504 # # |a Includes bibliographical references and index 
520 # # |a 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. 
526 0 # |a FST713  |b AS752  |5 AS 
526 0 # |a Food Ingredients Technology  |b Master of Science In Food Science and Technology  |5 Faculty of Applied Science 
650 # 0 |a Food  |x Composition 
650 # 0 |a Food  |x Analysis 
700 1 # |a Sikorski, Zdzislaw E.  |e edited 
830 # 0 |a Chemical and functional properties of food components series 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=364008 

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