Chemical and Functional Properties of Food Components, Second EditionZdzislaw E. Sikorski 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. |
Common terms and phrases
a.a. residues agents Agric alcohol amino acids anthocyanins antioxidants aroma aroma compounds B-carotene bacteria Bifidobacterium calcium cancer carcinogens carotenoids cells CH₂OH changes chemical color concentration consumer contain cooking cross-linking decrease dietary effect emulsifying enzymatic enzymes esters factors fatty acids fermentation fish flavor compounds flow Food Additives Food Chem food components food processing food products Food Sci food systems food-borne formation fruits functional properties gels groups heat human hydrogen bonds hydrophobic hydroxyl increase interactions ions lipids lipoxygenase liquid Maillard reaction materials meat metabolic microbial milk minerals molecular muscle mutagens natural nutrients nutritional OH OH organic oxidation oxygen pigments plant polysaccharides present probiotic Properties of Food proteins reactive result rheological rheological properties risk saccharides salt shear rate Sikorski sodium soluble solvent sorbic acid species stability starch storage strain stress structure substances surimi Technol temperature texture thermal tissues toxic vegetables viscosity vitamin volatile water activity
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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.