Food Chemistry, Third Edition
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
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Conversion Factors NonSI Units to SI Units
addition amino acids animal anthocyanins antioxidants aqueous ascorbic acid atoms binding bioavailability biological calcium carbohydrates carbon carboxyl carotenoids casein cause cell chain changes chelating Chem chemical chemistry chlorophyll collagen color complex components compounds concentration contain cross-links crystals decrease degradation denaturation droplets effect emulsifying emulsion enzyme ester example fatty acids FIGURE fish flavor foam folate formation fruits function groups heat hydration hydrogen bonds hydrolysis hydrophobic hydroxyl important increase inhibitors interactions interface involved ions kinetics lipids meat membrane metabolism micelles milk mineral molecular molecules muscle nutrients nutritional occur oxidation oxygen particles peptide phase phosphate pigments plant polymers polysaccharides present processing properties proteins reaction residues salt sodium solubility solution solvent specific stability starch storage structure substances substrate sucrose sugar surface surfactant Table temperature thermal thiamin tissue toxic triacylglycerols values vegetables viscosity vitamin vitamin B6
Page 314 - Hegsted DM. McGandy RB. Myers ML. Stare FJ. Quantitative effects of dietary fat on serum cholesterol in man.