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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Inside This Book
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First Sentence:
Foods are derived from plant material, carcasses of animals, and single-cell organisms. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, New York, Food Chem, Food Technol, Expert Committee, American Chemical Society, Marcel Dekker, Meeting of the Joint, United States, Food Agric, Academic Press, Allured Publishing Corp, Boca Raton, Carol Stream, Flavor Precursor Studies, Food Microbiol, Food Nutr, Pergamon Press, Chemical Name of Other Functional Class, Health Perspect, Selected Mineral Compounds Used, Surimi Technology, Biogeneration of Aromas, Elsevier Applied Science, Food Rev New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Foods are derived from plant material, carcasses of animals, and single-cell organisms. Read the first page Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, New York, Food Chem, Food Technol, Expert Committee, American Chemical Society, Marcel Dekker, Meeting of the Joint, United States, Food Agric, Academic Press, Allured Publishing Corp, Boca Raton, Carol Stream, Flavor Precursor Studies, Food Microbiol, Food Nutr, Pergamon Press, Chemical Name of Other Functional Class, Health Perspect, Selected Mineral Compounds Used, Surimi Technology, Biogeneration of Aromas, Elsevier Applied Science, Food Rev New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 58
books:
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10
books
cite this book:
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- Chemical and Functional Properties of Food Proteins by Zdzisaw E. Sikorski on 4 pages
- Surimi Technology (Food Science and Technology) by Tyre C. Lanier on page 174, page 176, and page 177
- Seafood Proteins by Z. Sikorski on page 174, page 175, and page 176
- Biogeneration of Aromas (Acs Symposium Series) by Thomas H. Parliment on page 253, page 255, and page 256
- Sourcebook of Flavors by Gary Reineccius on page 252, page 254, and page 255
See all 58 books this book cites
- Chemical and Functional Properties of Food Proteins by Zdzisaw E. Sikorski on 4 pages
- Chemical and Functional Properties of Food Lipids (Chemical & Functional Properties of Food Components) by Zdzislaw Z. E. Sikorski on 4 pages
- Carcinogenic and Anticarcinogenic Food Components (Chemical & Functional Properties of Food Components) by Wanda Baer-Dubowska in Front Matter, page 12, and page 91
- Toxins in Food (Chemical & Functional Properties of Food Components) by Waldemar M. Dabrowski in Front Matter, page 312, and page 314
- Introduction to Food Chemistry by Richard Owusu-Apenten on page 172
See all 10 books citing this book
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