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Home > Science, Technology & Agriculture > Technology: general issues > Chemical and Functional Properties of Food Components: (Chemical & Functional Properties of Food Components)
Chemical and Functional Properties of Food Components: (Chemical & Functional Properties of Food Components)

Chemical and Functional Properties of Food Components: (Chemical & Functional Properties of Food Components)


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About the Book

This new guide and reference concisely presents in one volume key information on the most important chemical and functional properties of food constituents, and the relationship of these properties to nutritional and sensory qualities of food. It also provides important information on how these properties are affected by harvesting, processing and storage. Included are chapters on rheological properties, food safety and mutagenic/carcinogenic components. The information was prepared by a team of food scientists from around the world and is based on the current international literature as well as the authors' expertise. The text is organized for easy reference, supplemented with numerous data tables, and illustrated by more than 40 schematics. Everybody expects food to be palatable, nutritious, and wholesome. These attributes are affected by the composition of the food, as well as by the properties and interactions of the constituents. They can be controlled by the recipe of the formulation, the conditions of storage and processing, and the enzymatic or chemical modifications of the components, mainly lipids, proteins, saccharides, and vitamins. The effectiveness of control depends on the understanding of the chemical and functional properties of the food components. Thus, food chemistry is a must for food technologists and for other technical personnel involved in food handling.

Table of Contents:
Each chapter ends with a section of references.PrefaceFOOD COMPONENTS AND THEIR ROLE IN FOOD QUALITY- The Main Food Components - The Quality of Foods - The Functional Properties of Food Components - The Role of Chemistry and Processing FactorsWATER AND FOOD QUALITY- Introduction - Structure and Properties of Water - Water in Food - Water Supply, Quality, and DisposalMINERAL COMPONENTS- The and Role of Minerals in Foods - Interaction with Dietary Components - Role in Food Processing - The Effect of Storage and Processing on the Mineral Components in Foods - The Chemical Nature of Toxicity of Some Mineral Food ComponentsSACCHARIDES- Natural Food Carbohydrates, Occurrence, Role, and Applications - Carbohydrate Structure - Carbohydrate Chirality - Carbohydrate Reactivity - Functional Properties of Carbohydrates - Biodegradable PlasticsLIPIDS- Part I: Chemical and Functional Properties - Part II: The Effect of Refining and Hardening on the Composition of FatsPROTEINS- The Chemical Structure and Properties - The Functional Properties - Changes Due to Processing - Enzymatic Changes - Chemical Modifications - Use of Proteins as Functional Components in Foods - Edible CoatingsRHEOLOGICAL PROPERTIES OF FOOD SYSTEMS- Introduction - The Flow Properties of Liquid and Semi-Solid Food System - The Effect of Composition and Processing Parameters on the Rheological Behavior of Food Systems - The Importance of the Rheological Properties of Foods for Process Design andControlFOOD COLORANTS- Introduction - Natural Pigments - Synthetic Organic ColorsFLAVOR COMPOUNDS- Sources of Flavors in Foods - Molecular Structure and Odor of Flavor Compounds - Changes in Flavor during Food Storage and Processing - Use of Flavors in Food IndustryMAIN FUNCTIONAL FOOD ADDITIVES- Introduction - Classification - Preservatives - Antioxidants - Stabilizers, Emulsifiers, and Thickening Agents - Clarifying Agents and Film Formers - Flavorings, Colorants, and SweetenersFOOD SAFETY- Introduction - Consumer Attitudes to the Food Safety Problem - Tests to Determine Food Safety - Food Safety Concerns - Risk/Benefit as It Applies to Food - Nutritional Evaluation of Food ProcessingMUTAGENIC AND CARCINOGENIC COMPONENTS IN FOODS- Introduction - The Role of Mutagens in Carincogenesis - Metabolic Activation and Formation of DNA Adducts by Food Mutagens and Carcinogens - Tests for Mutagenicity and Carcinogenic Properties of Food Components - Foodborne Mutagens and Carcinogens -Anticarcinogenic Food ComponentsIndex42 figures, 28 tables ISBN: 1 -56676 -464 -5 Year: 1997Number of pages: 301 Dimensions: 6 " x 9" Cover type: hardcoverUSD149.95Authors- Agnieszka Bartoszek, Ph.D., Department of Biochemistry, Technical University of Gdansk, Poland - Barbara Cybulska, Ph.D., Department of Biochemistry, Technical University of Gdansk, Poland - Peter Doe, Ph.D., Professor, Department of Engineering,University of Tas


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Product Details
  • ISBN-13: 9781566764643
  • Publisher: Technomic Publishing Co ,U.S.
  • Publisher Imprint: Technomic Publishing Co
  • Language: English
  • No of Pages: 293
  • Series Title: Chemical & Functional Properties of Food Components
  • ISBN-10: 1566764645
  • Publisher Date: 10 Jan 1997
  • Binding: Hardback
  • No of Pages: 293
  • Returnable: N
  • Weight: 667 gr


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