ENGLISH

Chemical and Functional Properties of Food Components

By Zdzislaw E. Sikorski

Book information

Publisher
CRC Press
Year
2002
ISBN
9781587161490, 1587161494
LCC
TX545 .C44 2002
Open Library ID
OL18456782M
Language
english
Format
PDF
Filesize
2 MB (2591093 bytes)
Series
Chemical and functional properties of food components series
Edition
2nd ed
Pages
384\384
Topic
Chemistry
Scanned
no
Time added
2010-02-18 13:16:04

Description

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.

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