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Chemical and Functional Properties of Food Components (Chemical & Functional Properties of Food Components)

By: Hanna Staroszczyk (Edited by) , Zdzislaw E. Sikorski (Edited by)

1 in stock

Ksh 16,450.00

Format: Paperback or Softback

ISBN-10: 1032209224

ISBN-13: 9781032209227

Collection / Series: Chemical & Functional Properties of Food Components

Collection Type: Publisher collection

Edition Number: 4

Publisher: Taylor & Francis Ltd

Imprint: CRC Press

Country of Manufacture: GB

Country of Publication: GB

Publication Date: Dec 19th, 2024

Publication Status: Active

Product extent: 548 Pages

Weight: 836.00 grams

Dimensions (height x width x thickness): 15.70 x 23.40 x 3.30 cms

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  • Description

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This book, 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 chapters cover nonprotein nitrogenous compounds, antioxidants and prooxidants, non-nutritive bioactive compounds, and methods for control of sensory and biological properties.

Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.”

These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods.

Features:

  • Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes
  • Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers
  • Discusses the risks and benefits of reactions occurring during food handling

The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.


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