Chemical and Functional Properties of Food ComponentsZdzislaw E. Sikorski CRC Press, 25 de out. de 2006 - 544 páginas Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche |
Conteúdo
Chapter 2 Chemical Composition and Structure of Foods | 15 |
Chapter 3 Water and Food Quality | 29 |
Chapter 4 Mineral Components | 61 |
Chapter 5 Saccharides | 93 |
Chapter 6 The Role of Proteins in Food | 129 |
Chapter 7 Lipids and Food Quality | 177 |
Chapter 8 Rheological Properties of Food Systems | 209 |
Chapter 9 Food Colorants | 245 |
Chapter 13 Main Food Additives | 357 |
Chapter 14 Food Safety | 375 |
Chapter 15 Prebiotics | 391 |
Chapter 16 Probiotics in Food | 413 |
Chapter 17 Mood Food | 427 |
Chapter 18 Food Components in the Protection of the Cardiovascular System | 439 |
Chapter 19 Mutagenic Carcinogenic and Chemopreventive Compounds in Foods | 451 |
Chapter 20 The Role of Food Components in Children8217s Nutrition | 487 |
Chapter 10 Food Allergens | 275 |
Chapter 11 Flavor Compounds in Foods | 295 |
Chapter 12 Interactions of Food Components | 329 |
| 517 | |
Back cover | 533 |
Outras edições - Ver todos
Chemical and Functional Properties of Food Components, Third Edition Zdzislaw E. Sikorski Prévia não disponível - 2006 |
Chemical and Functional Properties of Food Components Zdzislaw E. Sikorski Prévia não disponível - 2006 |
Chemical and Functional Properties of Food Components Zdzislaw E. Sikorski Prévia não disponível - 2019 |
Termos e frases comuns
activity agents Agric alcohol allergen Allergy amino acids anthocyanins antioxidants aroma aroma compounds bacteria bifidobacteria biological calcium cancer carbohydrates carcinogens carotenoids cells cereal CH2OH chemical colon color complex concentration contain cross-linking decrease diet dietary disease effect emulsifying enzymatic enzymes extraction factors fatty acids fermentation fish flavor compounds Food Additives Food Chem food components food products Food Sci formation formulas fruits functional properties gels glucose groups heating human hydrogen bonds hydrolysis hydrophobic increase infants intake interactions intestinal ions isomers lactulose lipids liquid Maillard reaction mainly material meat metabolism microbial milk minerals molecules muscle mutagens nutritional OH OH oligosaccharides organism oxidation oxygen pigments plant polymer polysaccharides prebiotics present processing Properties of Food proteins residues result rheological risk role saccharides salt shear sodium soluble solution stability starch storage strain structure substances sugar surimi temperature thermal tissues Tomasik toxic vegetables viscoelastic viscosity vitamin volatile