Chemical and Functional Properties of Food Components, Second Edition

Front Cover
Zdzislaw E. Sikorski
CRC Press, Jun 27, 2002 - Technology & Engineering - 384 pages
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.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

in Food Quality
3
Chapter
5
Chapter
11
Water Saccharides Proteins Lipids Minerals Vitamins
12
commodities e g milk powder through about 15 in grains 1618 in butter
20
Water and Food Quality
25
Chapter 4
51
Chapter 5
81
Proteins
133
Chapter 8
158
Rheological Properties of Food Systems
179
Chapter 9
205
Probiotics in Food
259
Chapter 12
273
Food Safety
291
Chapter 14
307

1 in meats and fish to about 4 5 in milk 18 in potatoes and 1520 in sugar
111
Chapter 6
115

Common terms and phrases

Popular passages

Page 334 - Oxygen and nitrogen are pro-carcinogens. Damage to DNA by reactive oxygen, chlorine and nitrogen species: measurement, mechanism and the effects of nutrition', Mut Res, 1999 443(1-2) 37-52.
Page 333 - Chemical carcinogenesis: Too many rodent carcinogens. Proc. Natl. Acad. Sci. USA 87, 7772-7776.
Page 333 - Ames, BN, McCann, J., and Yamasaki, E., Methods for detecting carcinogens and mutagens with the Salmonella/ mammalian-microsome mutagenicity test, Mutat.

Bibliographic information