This is a series of books in form of edited volumes regarding all aspects of food chemistry and its role in food quality and nutrition. Most of the chapters in each volume have the character of concise critical reviews. They present the actual state of knowledge based on the personal experience of the authors and the current state of published research in one particular area of food chemistry. In each volume both the mechanisms of reactions of the components in food systems in various conditions of storage and processing as applied in the industry, as well as their effects on the different quality attributes of the products are presented. The volumes are edited by experienced authors. The chapters are prepared by specialists in different aspects of the broad field of food science and nutrition, with emphasis of food biochemistry and chemistry, as well as knowledge of practical conditions applied in food storage and processing.
Meat Quality: Genetic and Environmental Factors
Toxins and Other Harmful Compounds in Foods
Fermentation: Effects on Food Properties
Mineral Components in Foods
Toxins in Food
Wieslaw Przybylski, PhD, David Hopkins, PhD
July 31, 2018
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book...
A. Witczak, Zdzislaw Sikorski
January 24, 2017
Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental...
November 16, 2016
Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties...
Bhavbhuti M. Mehta, Afaf Kamal-Eldin, Robert Z. Iwanski
November 16, 2016
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food...
October 17, 2016
With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best...
October 12, 2016
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and...
E. Grazyna Daczkowska-Kozon, Bonnie Sun Pan
December 14, 2010
An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions. Environmental Effects on Seafood Availability, Safety, and...
October 24, 2007
Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and...
Piotr Szefer, Jerome O. Nriagu
November 29, 2006
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...
Wanda Baer-Dubowska, Agnieszka Bartoszek, Danuta Malejka-Giganti
September 22, 2005
Dietary cancer prophylaxis is based on the detailed knowledge of carcinogenic and anticarcinogenic properties of food constituents. Although much data has been collected on these elements, an understanding of the causal mechanisms that link diet and cancer is still evolving. Carcinogenic and...
Waldemar M. Dabrowski, Zdzislaw E. Sikorski
November 15, 2004
While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated...
Zdzislaw E. Sikorski
June 22, 2001
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...