Chemical and Functional Properties of Food Components
Download or Read eBook Chemical and Functional Properties of Food Components PDF written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2006-10-25 with total page 546 pages. Available in PDF, EPUB and Kindle.
| Author | : Zdzislaw E. Sikorski |
| Publisher | : CRC Press |
| Total Pages | : 546 |
| Release | : 2006-10-25 |
| ISBN-10 | : 9781420009613 |
| ISBN-13 | : 1420009613 |
| Rating | : 4/5 (13 Downloads) |
Book Synopsis Chemical and Functional Properties of Food Components by : Zdzislaw E. Sikorski
Book excerpt: 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 bioche
