Chemical and Functional Properties of Food Components: 3rd Edition (Hardback) book cover

Chemical and Functional Properties of Food Components

3rd Edition

Edited by Zdzislaw E. Sikorski

CRC Press

544 pages | 162 B/W Illus.

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pub: 2006-10-25
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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.


    “Considers the chemical properties of different food constituents and shows how the reactions that take place during storage and processing affect food quality. Includes chapters on water, mineral components, saccharides, proteins, lipids, rheological properties, food colorants, flavor compounds, and additives. Also covers food safety; allergens; prebiotics; probiotics; nervous and cardiovascular system effects; mutagenic, carcinogenic, and chemopreventive compounds; and children’s nutrition.”

    — In Journal of Agricultural & food Chemistry (JAFC), July 2007

    Table of Contents

    Food Components and Their Role in Food Quality, Z.E. Sikorski and B. Piotrowska

    Chemical Composition and Structure of Foods, K. Palka

    Water and Food Quality, E. B. Cybulska and P. E. Doe

    Mineral Components, M. Nabrzyski

    Food Saccharides, P. Tomasik

    The Role of Proteins in Food, Z.E. Sikorski

    Lipids and Food Quality, A. Stolyhwo

    Rheological Properties of Food Systems, A. Pruska-Kedzior and Z. Kedzior

    Food Colorants, J.Wilska-Jeszka

    Food Allergens, B. Wróblewska

    Flavor Compounds in Foods, B. Sun-Pan, J.-M. Kuo, and C.-M. Wu

    Interactions of Food Components, Z.E. Sikorski and N.F. Haard

    Major Food Additives, A. Ruiter and A.G.J. Voragen

    Food Safety, J. Miller Jones

    Prebiotics, B. Rastall

    Probiotics in Food, M. Bielecka

    Mood Food, M. Borawska

    Food Components Affecting Cardiovascular Diseases, P. Siondalski and W. Lysiak-Szydlowska

    Mutagenic, Carcinogenic, and Chemopreventive Components in Foods, A. Bartoszek

    The Role of Food Components in Children’s Nutrition, G. Sikorska-Wisniewska and M. Szumera

    About the Series

    Chemical & Functional Properties of Food Components

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