Chemical and Functional Properties of Food Components |
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| Editor:
| Sikorski, Zdzislaw E. |
| Series title: | Chemical and Functional Properties of Food Components Ser. |
| ISBN: | 978-1-58716-149-0 |
| Publication Date: | Jun 2002 |
| Publisher: | CRC Press LLC
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| Book Format: | Hardback |
| List Price: | USD $199.95 |
Book Description:
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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,...
More DescriptionAn 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.