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Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components

Hardcover

Series: Chemical & Functional Properties of Food Components

Technology & Engineering

ISBN10: 1032199229
ISBN13: 9781032199221
Publisher: CRC Press
Published: May 22 2023
Pages: 548
Weight: 2.11
Height: 1.25 Width: 6.14 Depth: 9.21
Language: English

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.

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Staroszczyk, Hanna

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Technology & Engineering