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.
Inhaltsverzeichnis
1. Food components and quality. 2. Chemical composition and structure of foods. 3. Water and food quality. 4. The role of mineral components. 5. Saccharides. 6. The role of proteins in food. 7. Nonprotein nitrogenous compounds. 8. Lipids and food quality. 9. Factors affecting the rheological properties of foods. 10. Food colorants. 11. Prooxidants and antioxidants in food. 12. Food allergens. 13. Food flavors. 14. The role of food additives. 15. Food safety. 16. Prebiotics and probiotics in food. 17. Mood food. 18. Mutagenic, carcinogenic, and chemopreventive compounds in food. 19. Non-nutrive bioactive compounds in food of plant origin. 20. Methods used for control of the sensory and biological properties of foods.
