Author : Zdzislaw E. Sikorski
Publisher : CRC Press
Page : 546 pages
File Size : 11,75 MB
Release : 2006-10-25
Category : Technology & Engineering
ISBN : 1420009613
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
Author : Zdzislaw Z. E. Sikorski
Publisher : CRC Press
Page : 406 pages
File Size : 16,45 MB
Release : 2010-12-12
Category : Technology & Engineering
ISBN : 9781420031997
Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.
Author : Zdzislaw E. Sikorski
Publisher : CRC Press
Page : 506 pages
File Size : 23,15 MB
Release : 2001-06-22
Category : Technology & Engineering
ISBN : 9781566769600
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
Author : Piotr Tomasik
Publisher : CRC Press
Page : 440 pages
File Size : 28,40 MB
Release : 2003-10-20
Category : Technology & Engineering
ISBN : 0203495721
This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a
Author : Piotr Szefer
Publisher : CRC Press
Page : 324 pages
File Size : 18,91 MB
Release : 2006-11-29
Category : Medical
ISBN : 100061199X
Recent studies have raised concerns about the health effects of dietary exposure to trace elements. An estimated 40 percent of the world's population suffers from developmental and metabolic functional disorders due to trace element deficiencies. Conversely, there is an established link between excess intake of mineral components and diseases of th
Author : Waldemar M. Dabrowski
Publisher : CRC Press
Page : 376 pages
File Size : 34,26 MB
Release : 2004-11-15
Category : Medical
ISBN : 0203502353
While systems such as GMP and HACCP assure a high standard of food quality, foodborne poisonings still pose a serious hazard to the consumer's health. The lack of knowledge among some producers and consumers regarding the risks and benefits related to food makes it imperative to provide updated information in order to improve food safety. To
Author : Carmen Socaciu
Publisher : CRC Press
Page : 652 pages
File Size : 16,10 MB
Release : 2007-10-24
Category : Technology & Engineering
ISBN : 1420009281
Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The boo
Author : Semih Otles
Publisher : CRC Press
Page : 531 pages
File Size : 23,47 MB
Release : 2011-11-16
Category : Science
ISBN : 1439815534
With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing meth
Author : Zdzislaw Z. E. Sikorski
Publisher : CRC Press
Page : 500 pages
File Size : 18,21 MB
Release : 2010-11-04
Category : Technology & Engineering
ISBN : 1439802386
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Siko
Author : Yeshajahu Pomeranz
Publisher : Academic Press
Page : 583 pages
File Size : 31,33 MB
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 0323140084
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. - Updates the first edition by the addition of genetic engineering progress - Contains previously unpublished information on food patents - Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods - Features additional material on poultry and fish
