| Edition |
Third edition. |
| Description |
1 online resource (532 pages) : illustrations. |
| Series |
Chemical and functional properties of food components series |
|
Chemical and functional properties of food components series.
|
| Note |
Previous ed.: 2002. |
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Ch. 1. Food components and quality / Zdzislaw E. Sikorski and Barbara Piotrowska -- Ch. 2. Chemical composition and structure of foods / Krystyna Palka -- Ch. 3. Water and food quality / Emilia Barbara Cybulska and Peter Edward Doe -- Ch. 4. Mineral components / Michal Nabrzyski -- Ch. 5. Saccharides / Piotr Tomasik -- Ch. 6. role of proteins in food / Zdzislaw E. Sikorski -- Ch. 7. Lipids and food quality / Andrzej Stolyhwo -- Ch. 8. Rheological properties of food systems / Anna Pruska-Kedzior and Zenon Kedzior -- Ch. 9. Food colorants / Jadwiga Wilska-Jeszka -- Ch. 10. Food allergens / Barbara Wroblewska -- Ch. 11. Flavor compounds in foods / Bonnie Sun-Pan, Jen-Min Kuo and Chung-May Wu -- Ch. 12. Interactions of food components / Zdzislaw E. Sikorski and Norman F. Haard -- Ch. 13. Main food additives / Adriaan Ruiter and Alphons G.J. Voragen -- Ch. 14. Food safety / Julie Miller Jones -- Ch. 15. Prebiotics / Bob Rastall -- Ch. 16. Probiotics in food / Maria Bielecka -- Ch. 17. Mood food / Maria H. Borawska -- Ch. 18. Food components in the protection of the cardiovascular system / Piotr Siondalski and Wieslawa Lysiak-Szydlowska -- Ch. 19. Mutagenic, carcinogenic, and chemopreventive compounds in foods / Agnieszka Bartoszek -- Ch. 20. role of food components in children's nutrition / Grazyna Sikorska-Wisniewska and Malgorzata Szumera. |
| Summary |
Emphasizing the role of the chemical properties of different foods and the reactions that take place during processing and storage, this volume reviews the current knowledge of the resulting affect on the sensory, nutritional, and safety aspects of food quality. Unique to this edition is the chapter on rheological behavior and the interactions among different constituents with regard to industrially processed and home-prepared foods. A large collection of monographs on the safety and biological aspects of foods has been added, including allergenic activity, pre- and probiotics, children's nutr. |
| Note |
GMD: electronic resource. |
| Subject |
Food -- Analysis.
|
|
Food -- Composition.
|
| Added Author |
Sikorski, Zdzisław E.
|
| Other Form: |
Print version: Chemical and functional properties of food components. 3rd ed. Boca Raton, FL : CRC Press, c2007 0849396751 9780849396755 (DLC) 2006047537 (OCoLC)69672080 |
|
