Chemical And Functional Properties Of Food Components
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Chemical And Functional Properties Of Food Components
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Author : Zdzislaw E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2006-10-25
Chemical And Functional Properties Of Food Components written by Zdzislaw E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-25 with Technology & Engineering categories.
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 bioche
Chemical And Functional Properties Of Food Components Second Edition
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Author : Zdzislaw E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2002-06-27
Chemical And Functional Properties Of Food Components Second Edition written by Zdzislaw E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-06-27 with Technology & Engineering categories.
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.
Functional Properties Of Food Components
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Author : Yeshajahu Pomeranz
language : en
Publisher: Academic Press
Release Date : 2012-12-02
Functional Properties Of Food Components written by Yeshajahu Pomeranz and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish
Chemical And Functional Properties Of Food Proteins
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Author : Zdzislaw E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2001-06-22
Chemical And Functional Properties Of Food Proteins written by Zdzislaw E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06-22 with Technology & Engineering categories.
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitr
Chemical And Functional Properties Of Food Saccharides
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Author : Piotr Tomasik
language : en
Publisher: CRC Press
Release Date : 2003-10-20
Chemical And Functional Properties Of Food Saccharides written by Piotr Tomasik and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-10-20 with Technology & Engineering categories.
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a
Methods Of Analysis Of Food Components And Additives
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Author : Semih Otles
language : en
Publisher: CRC Press
Release Date : 2005-04-26
Methods Of Analysis Of Food Components And Additives written by Semih Otles and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-04-26 with Technology & Engineering categories.
With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information. This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis.
Chemical And Functional Properties Of Food Lipids
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Author : Zdzislaw Z. E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2002-07-30
Chemical And Functional Properties Of Food Lipids written by Zdzislaw Z. E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-07-30 with Technology & Engineering categories.
Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.
Food Colorants
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Author : Carmen Socaciu
language : en
Publisher: CRC Press
Release Date : 2007-10-24
Food Colorants written by Carmen Socaciu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-10-24 with Technology & Engineering categories.
Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The boo
Chemical Biological And Functional Aspects Of Food Lipids
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Author : Zdzislaw Z. E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2010-11-04
Chemical Biological And Functional Aspects Of Food Lipids written by Zdzislaw Z. E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-04 with Technology & Engineering categories.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Siko
Chemical And Functional Properties Of Food Lipids
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Author : Zdzislaw Z. E. Sikorski
language : en
Publisher: CRC Press
Release Date : 2010-12-12
Chemical And Functional Properties Of Food Lipids written by Zdzislaw Z. E. Sikorski and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-12 with Technology & Engineering categories.
Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.