Chemical and functional properties of food components
UnknownStaroszczyk, Hanna
CRC Press (Boca Raton, 2023) (eng) English9781032209227Chemical and functional properties of food components seriesFourth editionFOOD--ANALYSIS;FOOD--COMPOSITION;UnknownOver 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.
Physical dimension
xii, 548 pages24 cmillustration
Summary / review / table of contents
1. Food components and quality
Zdzisław E. Sikorski and Barbara Piotrowska, Merck
2. Chemical composition and structure of foods
Jolanta Tomaszewska-Gras
3. Water and food quality
Peter Edward Doe and Emilia Barbara Cybulska
4. The role of mineral components
Małgorzata Grembecka
5. Saccharides
Hanna Staroszczyk
6. The role of proteins in food
Zdzisław E. Sikorski and Izabela Sinkiewicz
7. Nonprotein nitrogenous compounds
Edyta Malinowska-Pańczyk
8. Lipids and food quality
Izabela Sinkiewicz
9. Factors affecting the rheological properties of foods
Robert Tylingo
10. Food colorants
Anna Podsędek, Łódź
11. Prooxidants and antioxidants in food
Ronald B. Pegg and RyszardAmarowicz
12. Food allergens
Barbara Wróblewska
13. Food flavors
Shwu-Pyng Joanna Chen and Bonnie Sun Pan
14. The role of food additives
Joanna Le Thanh-Blicharz and Jacek Lewandowicz
15. Food safety
Agata Witczak and Kamila Pokorska-Niewiada
16. Prebiotics and probiotics in food
Edyta Malinowska-Pańczyk
17. Mood food
Maria H. Borawska and Sylwia Naliwajko
18. Mutagenic, carcinogenic, and chemopreventive compounds in food
Agnieszka Bartoszek and Serhii Holota
19. Non-nutrive bioactive compounds in food of plant origin
Barbara Kusznierewicz
20. Methods used for control of the sensory and biological properties of foods