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—
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
Food Components and Their Role in Food Quality, Chemical Composition and Structure of Foods, Water and Food Quality, Mineral Components, Food Saccharides, The Role of Proteins in Food, Lipids and Food Quality, Rheological Properties of Food Systems, Food Colorants, Food Allergens, Flavor Compounds in Foods, Interactions of Food Components, Major Food Additives, Food Safety, Prebiotics, Probiotics in Food, Mood Food, Food Components Affecting Cardiovascular Diseases, Mutagenic, Carcinogenic, and Chemopreventive Components in Foods, The Role of Food Components in Children’s Nutrition,