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 biochemistry behind food components and their behavior in the face of various stressors aids in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, and the best use of food raw materials. Chemical and Functional Properties of Foods, Third Edition draws from the personal research and teaching experience of experts from universities and research institutions around the world. Beginning with an examination of food components both natural and added, this volume, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality.  New in the third edition—  The      rheological behavior and the interactions among different food      constituents  The      interactions of food components in storage and processing and their      effects on product quality  The      safety and biological aspects of foods  Discussions      of allergenic activity, pre- and probiotics, children’s nutrition, and the      effect of food on mood and health  The      biological effects of food components on human health and chronic disease   Complete      revisions of nearly every chapter with references to the most current      publications Emphasizing the role of the chemical properties of different foods and the reactions that take place during processing and storage, Chemical and Functional Properties of Foods, Third Edition reviews the current knowledge of the resulting effect on the sensory, nutritional, and safety aspects of food quality.

Chemical and Functional Properties of Food Components, Third Edition (Chemical & Functional Properties of Food Components) PDF

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