Chemical and Functional Properties of Food Components

This book PDF is perfect for those who love Technology & Engineering genre, written by Zdzislaw E. Sikorski and published by CRC Press which was released on 25 October 2006 with total hardcover pages 544. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Chemical and Functional Properties of Food Components books below.

Chemical and Functional Properties of Food Components

Author	: Zdzislaw E. Sikorski
File Size	: 52,8 Mb
Publisher	: CRC Press
Language	: English
Release Date	: 25 October 2006
ISBN	: 9781420009613
Pages	: 544 pages

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Chemical and Functional Properties of Food Components by Zdzislaw E. Sikorski Book PDF Summary

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

Chemical and Functional Properties of Food Components by Zdzislaw E. Sikorski

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Chemical and Functional Properties of Food Components Second Edition by Zdzislaw E. Sikorski

An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food

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Chemical and Functional Properties of Food Components by Hanna Staroszczyk,Zdzislaw Edmund Sikorski

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

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Chemical and Functional Properties of Food Proteins by Zdzislaw E. Sikorski

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous

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Functional Properties of Food Components by Yeshajahu Pomeranz

An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are

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Chemical and Functional Properties of Food Lipids by Zdzislaw Z. E. Sikorski,Anna Kolakowska

Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the

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Chemical and Functional Properties of Food Saccharides by Piotr Tomasik

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their

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Mineral Components in Foods by Piotr Szefer,Jerome O. Nriagu

Recent studies have raised concerns about the health effects of dietary exposure to trace elements. An estimated 40 percent of the world's population suffers from developmental and metabolic functional disorders due to trace element deficiencies. Conversely, there is an established link between excess intake of mineral components and diseases of th

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