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 biochemistry behind food components and their behavior in the face of various stressors aids in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, and the best use of food raw materials. 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 editiona 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, childrenas 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 effect on the sensory, nutritional, and safety aspects of food quality.In these products the functional properties of the muscle proteins are responsible for the desirable sensory attributes. ... This treatment removes most of the sarcoplasmic proteins, including enzymes and pigments, nonprotein nitrogenous compounds, various odorous ... The most important topics in this area in the last two decades have been the suitability of fish of different lean and fatty species, includinganbsp;...
|Title||:||Chemical and Functional Properties of Food Components, Third Edition|
|Author||:||Zdzislaw E. Sikorski|
|Publisher||:||CRC Press - 2006-10-25|