Cart
  • Free Shipping on all orders in Australia
  • Over 7 million books in stock
  • Proud to be B-Corp
  • We aim to be carbon neutral by 2022
  • Over 120,000 Trustpilot reviews
Item 1 of 0
Chemical and Functional Properties of Food Components By Zdzislaw E. Sikorski

Chemical and Functional Properties of Food Components by Zdzislaw E. Sikorski

Condition - New
$145.69
Out of stock

Chemical and Functional Properties of Food Components Summary

Chemical and Functional Properties of Food Components by Zdzislaw E. Sikorski

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and biochemistry behind food components and their behavior in the face of various stressors aids in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, and the best use of food raw materials.

Chemical and Functional Properties of Foods, Third Edition draws from the personal research and teaching experience of experts from universities and research institutions around the world. Beginning with an examination of food components both natural and added, this volume, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality.

New in the third edition-

  • The rheological behavior and the interactions among different food constituents
  • The interactions of food components in storage and processing and their effects on product quality
  • The safety and biological aspects of foods
  • Discussions of allergenic activity, pre- and probiotics, children's nutrition, and the effect of food on mood and health
  • The biological effects of food components on human health and chronic disease
  • Complete revisions of nearly every chapter with references to the most current publications
  • Emphasizing the role of the chemical properties of different foods and the reactions that take place during processing and storage, Chemical and Functional Properties of Foods, Third Edition reviews the current knowledge of the resulting

    About Zdzislaw E. Sikorski

    Zdzislaw E. Sikorski

    Table of Contents

    Food Components and Their Role in Food Quality, Chemical Composition and Structure of Foods, Water and Food Quality, Mineral Components, Food Saccharides, The Role of Proteins in Food, Lipids and Food Quality, Rheological Properties of Food Systems, Food Colorants, Food Allergens, Flavor Compounds in Foods, Interactions of Food Components, Major Food Additives, Food Safety, Prebiotics, Probiotics in Food, Mood Food, Food Components Affecting Cardiovascular Diseases, Mutagenic, Carcinogenic, and Chemopreventive Components in Foods, The Role of Food Components in Children's Nutrition,

    Additional information

    NLS9780367390068
    9780367390068
    036739006X
    Chemical and Functional Properties of Food Components by Zdzislaw E. Sikorski
    New
    Paperback
    Taylor & Francis Ltd
    2019-09-19
    544
    N/A
    Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
    This is a new book - be the first to read this copy. With untouched pages and a perfect binding, your brand new copy is ready to be opened for the first time

    Customer Reviews - Chemical and Functional Properties of Food Components