Chemical and functional properties of food components
- Author
- Hanna Staroszczyk, Zdzisław E. Sikorski
- Publication Year
- 2023
- Publisher
- CRC Press
- Language
- English
- Document Type
- Book
- Faculty / Subject Heading
- Medical Science
- Download Book Read book
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.”
Keywords: Food - Analysis / Food - Composition / Food chemistry / Product development
