272 Pages
by
CRC Press
272 Pages
by
Routledge
Also available as eBook on:
Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using... Read more
Introduction: Phosphates and Phosphorous Compounds in Foods. The Chemistry of Phosphates in Foods. Interactions Between Phosphates and Food Components. Phosphates in Milk and Dairy Products. Phosphates in Muscle Foods. Phosphates in Cereals and Bakery Products. Phosphates in Vegetables, Legumes, Fruits, and Derivatives. Applications of Phosphates in Miscellaneous Foods and Beverages. Antimicrobial Uses of Food Phosphates. Nutritional and Toxicological Aspects of Natural and Added Phosphates in Foods and Feeds. Index.
Biography
RicardoA. Molins
