Chemical and Functional Properties of Food Components
Zdzislaw E. Sikorski
An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.
种类:
年:
2002
出版:
2nd ed
出版社:
CRC Press
语言:
english
页:
384
ISBN 10:
1587161494
ISBN 13:
9781587161490
系列:
Chemical and functional properties of food components series
文件:
PDF, 2.47 MB
IPFS:
,
english, 2002