Edited
By Hanna Staroszczyk, Zdzislaw Edmund Sikorski
May 22, 2023
Through three editions, this book described the contents of food raw materials and products, the chemistry/ biochemistry of food components, as well as the changes occurring during post harvest storage and processing affecting the quality of foods. Chemical and Functional Properties of Food ...
Edited
By Zdzislaw E. Sikorski
September 19, 2019
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the ...
Edited
By Wieslaw Przybylski, PhD, David Hopkins, PhD
July 31, 2018
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book ...
Edited
By A. Witczak, Zdzislaw Edmund Sikorski
January 24, 2017
Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental ...
Edited
By Bhavbhuti M. Mehta, Afaf Kamal-Eldin, Robert Z. Iwanski
November 16, 2016
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food ...
Edited
By Grzegorz Bartosz
November 16, 2016
Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties ...
Edited
By Semih Otles
October 17, 2016
With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best ...
Edited
By Henryk Jelen
October 12, 2016
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product. Food Flavors: Chemical, Sensory, and Technological Properties explores the main aspects of food flavors and ...
Edited
By E. Grazyna Daczkowska-Kozon, Bonnie Sun Pan
February 01, 2011
An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions. Environmental Effects on Seafood Availability, Safety, and ...
Edited
By Carmen Socaciu
October 24, 2007
Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and ...
Edited
By Wanda Baer-Dubowska, Agnieszka Bartoszek, Danuta Malejka-Giganti
September 22, 2005
Dietary cancer prophylaxis is based on the detailed knowledge of carcinogenic and anticarcinogenic properties of food constituents. Although much data has been collected on these elements, an understanding of the causal mechanisms that link diet and cancer is still evolving. Carcinogenic and ...
June 22, 2001
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and ...
