Chemical and functional properties of food components /
Salvato in:
| Altri autori: | |
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| Natura: | Libro |
| Lingua: | inglese |
| Pubblicazione: |
Boca Raton, Fla.
CRC Press
c2002.
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| Edizione: | 2nd ed. |
| Serie: | Chemical and functional properties of food components series
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| Soggetti: | |
| Accesso online: | Table of contents Visualizza in OPAC |
| Tags: |
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Sommario:
- 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 10
- Flavor Compounds
- Chung-May Wu, Jen-Min Kuo, and Bonnie Sun Pan
- Chapter 11
- Probiotics in Food.
- Maria Bielecka
- Chapter 12
- Major Food Additives
- Adriaan Ruiter and Alphons G.J. Voragen
- Chapter 13
- Food Safety
- Julie Miller Jones
- Chapter 14
- Mutagenic, Carcinogenic, and Chemopreventive
- Compounds in Foods.
- Agnieszka Bartoszek.