Chemical and functional properties of food components
- المؤلف
- Hanna Staroszczyk, Zdzisław E. Sikorski
- سنة النشر
- 2023
- الناشر
- CRC Press
- لغة الملف
- انكليزي
- نوع الملف
- Book
- تصنيف الكتاب
- Medical Science
- تحميل الكتاب قراءة الكتاب
Described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. Discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. It contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.”
الكلمات المفتاحية: Food - Analysis / Food - Composition / Food chemistry / Product development
