عنوان

Chemical and functional properties of food components

electronic

Chemical and functional properties of food components

Boca Raton, Fla.

CRC Press

2002

367 p. : ill. ; 25 cm

Chemical and functional properties of food components series

Includes bibliographical references and index

edited by Zdzislaw E. Sikorski

2nd ed

Machine generated contents note: Chapter 1 -- Food Components and Their Role in Food Quality -- Zdzislaw E. Sikorski -- Chapter 2 -- Chemical Composition and Structure of Foods. -- Krystyna Palka -- Chapter 3 -- Water and Food Quality -- Barbara Cybulska and Peter Edward Doe -- Chapter 4 -- Mineral Components -- Michat Nabrzyski -- Chapter 5 -- Saccharides -- Piotr Tomasik -- Chapter 6 -- Food Lipids -- Yan-Hwa Chu and Lucy Sun Hwang -- Chapter 7 -- Proteins -- Zdzistaw E. Sikorski -- Chapter 8 -- Rheological Properties of Food Systems -- Tadeusz Matuszek -- Chapter 9 -- Food Colorants. -- Jadwiga Wilska-Jeszka -- Chapter 01 -- Flavor Compounds -- Chung-May Wu, Jen-Min Kuo, and Bonnie Sun Pan -- Chapter 11 -- Probiotics in Food. -- Maria Bielecka -- Chapter 21 -- Major Food Additives -- Adriaan Ruiter and Alphons G.J. Voragen -- Chapter 31 -- Food Safety -- Julie Miller Jones -- Chapter 41 -- Mutagenic, Carcinogenic, and Chemopreventive -- Compounds in Foods. -- Agnieszka Bartoszek

Analysis ، Food

Composition ، Food

TI

AU Sikorski, Zdzislaw E

SE