Buch, Englisch, 544 Seiten, Format (B × H): 234 mm x 154 mm, Gewicht: 826 g
Buch, Englisch, 544 Seiten, Format (B × H): 234 mm x 154 mm, Gewicht: 826 g
Reihe: Chemical & Functional Properties of Food Components
ISBN: 978-0-367-39006-8
Verlag: Taylor & Francis Ltd
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
Zielgruppe
Professional Reference
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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,