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 ...
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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.
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