Chemical and Functional Properties of Food ComponentsZdzislaw E. Sikorski CRC Press, 10 de jan. de 1997 - 293 páginas This new guide and reference concisely presents in one volume key information on the most important chemical and functional properties of food constituents, and the relationship of these properties to nutritional and sensory qualities of food. It also provides important information on how these properties are affected by harvesting, processing and storage. Included are chapters on rheological properties, food safety and mutagenic/carcinogenic components. The information was prepared by a team of food scientists from around the world and is based on the current international literature as well as the authors' expertise. The text is organized for easy reference, supplemented with numerous data tables, and illustrated by more than 40 schematics. Everybody expects food to be palatable, nutritious, and wholesome. These attributes are affected by the composition of the food, as well as by the properties and interactions of the constituents. They can be controlled by the recipe of the formulation, the conditions of storage and processing, and the enzymatic or chemical modifications of the components, mainly lipids, proteins, saccharides, and vitamins. The effectiveness of control depends on the understanding of the chemical and functional properties of the food components. Thus, food chemistry is a must for food technologists and for other technical personnel involved in food handling. |
Conteúdo
WATER AND FOOD QUALITY | 9 |
MINERAL COMPONENTS | 35 |
SACCHARIDES | 65 |
Carbohydrate Chirality | 72 |
Functional Properties of Carbohydrates | 91 |
Biodegradable Plastics | 98 |
PROTEINS | 119 |
The Functional Properties | 127 |
RHEOLOGIAL PROPERTIES OF FOOD SYSTEMS | 161 |
FOOD COLORANTS | 191 |
FLAVOR COMPOUNDS | 211 |
Use of Flavors in Food Industry | 223 |
MAIN FUNCTIONAL FOOD ADDITIVES | 235 |
FOOD SAFETY | 247 |
MUTAGENIC AND CARCINOGENIC COMPONENTS | 263 |
Tests for Mutagenicity and Carcinogenic Properties | 269 |
Changes Due to Processing | 139 |
Enzymatic Changes | 147 |
Use of Proteins as Functional Components | 155 |
Anticarcinogenic Food Components | 279 |
285 | |
Outras edições - Ver todos
Chemical and Functional Properties of Food Components Hanna Staroszczyk,Zdzislaw Edmund Sikorski Visualização parcial - 2023 |
Chemical and Functional Properties of Food Components Hanna Staroszczyk,Zdzisaw E. Sikorski Prévia não disponível - 2023 |
Chemical and Functional Properties of Food Components Hanna Staroszczyk,Zdzisław E. Sikorski Prévia não disponível - 2023 |
Termos e frases comuns
a.a. residues activity acyl ADI not specified agent alcohols amino acids amylose anthocyanins antioxidants aroma ascorbic atom calcium cancer carbohydrate carbonyl carcinogens carotenoids cells CH₂OH OH CH3 CH3 changes chemical color complex composition concentration contain COOH cross-linking decrease effect emulsifying emulsion enzymatic enzymes esters factors fats fatty acids fish flavor compounds flow Food Additives food colorants food components food processing food products Food Sci food systems formation fruits functional properties gels glucose groups H₂O heat hydration hydrogen bonds hydrophobic hydroxyl increase interactions ions isomers lipids liquid Magnesium Maillard reaction materials meat metabolism methyl milk minerals molecular muscle mutagens natural nutrients nutritional OH OH oils oxygen phosphate pigments plant polysaccharides Potassium reactivity result rheological rheological properties risk saccharides salt shear rate sodium solubility solution solvent stability starch storage structure substances sugar temperature texture thermal tion tissue toxic vegetables viscosity vitamin volatile water molecules whey proteins