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Chemical and Functional Properties of Food Components
DOI link for Chemical and Functional Properties of Food Components
Chemical and Functional Properties of Food Components book
Chemical and Functional Properties of Food Components
DOI link for Chemical and Functional Properties of Food Components
Chemical and Functional Properties of Food Components book
Edited ByZdzislaw E. Sikorski
Edition 3rd Edition
First Published 2006
eBook Published 25 October 2006
Pub. Location Boca Raton
Imprint CRC Press
Pages 544
eBook ISBN 9780429124686
Subjects Food Science & Technology
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Sikorski, Z.E. (Ed.). (2006). Chemical and Functional Properties of Food Components (3rd ed.). CRC Press. https://doi.org/10.1201/9781420009613
ABSTRACT
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 bioche
