Chemical and functional properties of food components (second edition)

hardback  384 pages  ISBN 1587161494      £110.00

'If you are a food scientist, this book is for you. The information is up-to-date and includes discussion on all the basics as well as deeper topics...Excellent tables and figures.'

This book provides a concise presentation of the key chemical and functional properties of food constituents; their relationship to nutritional and sensory qualities and the affects of harvesting, processing and storage on these properties. It is organised for easy reference and includes data tables. An invaluable reference book for all food scientists.

Contents:

• Food components and food quality
• Water and food quality
• Mineral components
• Saccharides
• Lipids
• Proteins
• Rheological properties
• Food colorants
• Flavour compounds
• Main functional food additivesv Food safety
• Mutagenic and carcinogenic components