Chemical and Functional Properties of Food Components, Second Edition
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.
in Food Quality
Water Saccharides Proteins Lipids Minerals Vitamins
commodities e g milk powder through about 15 in grains 1618 in butter
Water and Food Quality
Rheological Properties of Food Systems
Probiotics in Food
1 in meats and fish to about 4 5 in milk 18 in potatoes and 1520 in sugar
a.a. residues absorption agent Agric alcohol amylose anthocyanins antioxidants aroma aroma compounds bacteria biological cadmium calcium cancer carbohydrates carcinogens carotenoids cells cereal CH.OH changes chemical color complex concentration contain cross-linking decrease denaturation depends dietary effect emulsifying enzymatic enzymes fatty acids fermentation Figure fish flavor compounds flow Food Additives Food Chem food components food processing food products Food Sci food systems formation fruits functional properties gels groups heat hydrogen bonds hydrophobic hydroxyl increase interactions ions linoleic acid lipids liquid Maillard reaction materials meat metabolism methylmercury milk minerals molecular muscle myofibrils nutrients nutritional organic oxidation oxygen pigments plant polysaccharides Potassium potato probiotic Properties of Food result rheological rheological properties saccharides salt shear rate Sikorski sodium solubility solution solvent stability starch storage strain stress structure substances surimi Technol temperature texture thermal tissues Tomasik toxic vegetables viscosity vitamin volatile water activity water molecules whey protein
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.