Chemical and Functional Properties of Food Components, Third Edition
Features
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 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 edition—
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.
Table of Contents
Food Components and Their Role in Food Quality, Z.E. Sikorski and B. Piotrowska
Chemical Composition and Structure of Foods, K. Palka
Water and Food Quality, E. B. Cybulska and P. E. Doe
Mineral Components, M. Nabrzyski
Food Saccharides, P. Tomasik
The Role of Proteins in Food, Z.E. Sikorski
Lipids and Food Quality, A. Stolyhwo
Rheological Properties of Food Systems, A. Pruska-Kedzior and Z. Kedzior
Food Colorants, J.Wilska-Jeszka
Food Allergens, B. Wróblewska
Flavor Compounds in Foods, B. Sun-Pan, J.-M. Kuo, and C.-M. Wu
Interactions of Food Components, Z.E. Sikorski and N.F. Haard
Major Food Additives, A. Ruiter and A.G.J. Voragen
Food Safety, J. Miller Jones
Prebiotics, B. Rastall
Probiotics in Food, M. Bielecka
Mood Food, M. Borawska
Food Components Affecting Cardiovascular Diseases, P. Siondalski and W. Lysiak-Szydlowska
Mutagenic, Carcinogenic, and Chemopreventive Components in Foods, A. Bartoszek
The Role of Food Components in Children’s Nutrition, G. Sikorska-Wisniewska and M. Szumera
Editorial Reviews
“Considers the chemical properties of different food constituents and shows how the reactions that take place during storage and processing affect food quality. Includes chapters on water, mineral components, saccharides, proteins, lipids, rheological properties, food colorants, flavor compounds, and additives. Also covers food safety; allergens; prebiotics; probiotics; nervous and cardiovascular system effects; mutagenic, carcinogenic, and chemopreventive compounds; and children’s nutrition.”
— In Journal of Agricultural & food Chemistry (JAFC), July 2007
