Chemical and functional properties of food components
著者
書誌事項
Chemical and functional properties of food components
（Chemical and functional properties of food components series）
CRC Press, c2007
3rd ed
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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-
The rheological behavior and the interactions among different food constituents
The interactions of food components in storage and processing and their effects on product quality
The safety and biological aspects of foods
Discussions of allergenic activity, pre- and probiotics, children's nutrition, and the effect of food on mood and health
The biological effects of food components on human health and chronic disease
Complete revisions of nearly every chapter with references to the most current publications
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
目次
Food Components and Their Role in Food Quality, Chemical Composition and Structure of Foods, Water and Food Quality, Mineral Components, Food Saccharides, The Role of Proteins in Food, Lipids and Food Quality, Rheological Properties of Food Systems, Food Colorants, Food Allergens, Flavor Compounds in Foods, Interactions of Food Components, Major Food Additives, Food Safety, Prebiotics, Probiotics in Food, Mood Food, Food Components Affecting Cardiovascular Diseases, Mutagenic, Carcinogenic, and Chemopreventive Components in Foods, The Role of Food Components in Children's Nutrition,
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