Chemical and Functional Properties of Food Components

Beschreibung:

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.