Chemical and functional properties of food components
By: edited by Zdzisław E. Sikorski.
Contributors: Sikorski, Zdzisław E.
Edition: 2nd ed.
Series: Chemical and functional properties of food components series
Publisher: CRC Press
Published: 2002
Place of publication: Boca Raton, Fla
Language: eng
Number of pages: 367
Subjects: Food -- Analysis.; Food -- Composition.
Notes: Includes bibliographical references and index.
Table of contents: value: Machine generated contents note: Chapter 1; value: Food Components and Their Role in Food Quality; value: Zdzislaw E. Sikorski; value: Chapter 2; value: Chemical Composition and Structure of Foods.; value: Krystyna Palka; value: Chapter 3; value: Water and Food Quality; value: Barbara Cybulska and Peter Edward Doe; value: Chapter 4; value: Mineral Components; value: Michat Nabrzyski; value: Chapter 5; value: Saccharides; value: Piotr Tomasik; value: Chapter 6; value: Food Lipids; value: Yan-Hwa Chu and Lucy Sun Hwang; value: Chapter 7; value: Proteins; value: Zdzistaw E. Sikorski; value: Chapter 8; value: Rheological Properties of Food Systems; value: Tadeusz Matuszek; value: Chapter 9; value: Food Colorants.; value: Jadwiga Wilska-Jeszka; value: Chapter 10; value: Flavor Compounds; value: Chung-May Wu, Jen-Min Kuo, and Bonnie Sun Pan; value: Chapter 11; value: Probiotics in Food.; value: Maria Bielecka; value: Chapter 12; value: Major Food Additives; value: Adriaan Ruiter and Alphons G.J. Voragen; value: Chapter 13; value: Food Safety; value: Julie Miller Jones; value: Chapter 14; value: Mutagenic, Carcinogenic, and Chemopreventive; value: Compounds in Foods.; value: Agnieszka Bartoszek.