Share
Chemical and Functional Properties of Food Components (Chemical & Functional Properties of Food Components)
Hanna Staroszczyk
(Illustrated by)
·
Zdzislaw E. Sikorski
(Illustrated by)
·
CRC Press
· Hardcover
Chemical and Functional Properties of Food Components (Chemical & Functional Properties of Food Components) - Staroszczyk, Hanna ; Sikorski, Zdzislaw E.
£ 148.50
£ 165.00
You save: £ 16.50
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My WishlistsIt will be shipped from our warehouse between
Wednesday, July 03 and
Monday, July 08.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "Chemical and Functional Properties of Food Components (Chemical & Functional Properties of Food Components)"
Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: "Non-Protein Nitrogenous Compounds"; "Prooxidants and Antioxidants in Food"; "Non-Nutritive Bioactive Compounds in Food of Plant Origin"; and "Analytical Methods Used for Assessing the Quality of Food Products."These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods.Features: Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
✓ Producto agregado correctamente al carro, Ir a Pagar.
