Chemical and Functional Properties of Food Components - New Hardback

Description: About this Item The item is a book Hardback The Title is Chemical and Functional Properties of Food Components Condition New Other Comments Edition Number - 0004. Pages Count - 562. Binding type - Hardcover. Content Language - English Category - TECHNOLOGY & ENGINEERING / Food Science / General Product Description - Over 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. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: Non-Protein Nitrogenous Compounds Prooxidants and Antioxidants in Food Non-Nutritive Bioactive Compounds in Food of Plant Origin and Analytical Methods Used for Assessing the Quality of Food Products.These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods numerous beneficial and harmful effects of bioactive components of plant foods and new systems for control of food composition and the safety of foods. Features:Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processesDescribes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumersDiscusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials. We Use Stock Images Because we have over 2 million items for sale we have to use stock images, this listing does not include the actual image of the item for sale. The purchase of this specific item is made with the understanding that the image shown in this listing is a stock image and not the actual item for sale. For example: some of our stock images include stickers, labels, price tags, hyper stickers, obi's, promotional messages, signatures and or writing which may not be available in the actual item. When possible we will add details of the items we are selling to help buyers know what is included in the item for sale. The details are provided automatically from our central master database and can sometimes be wrong. Books are released in many editions and variations, such as standard edition, re-issue, not for sale, promotional, special edition, limited edition, and many other editions and versions. The Book you receive could be any of these editions or variations. If you are looking for a specific edition or version please contact us to verify what we are selling. Gift IdeasThis is a great Christmas gift idea. Hours of ServiceWe have many warehouses, some of the warehouses process orders seven days a week, but the Administration Support Staff are located at a head office location, outside of the warehouses, and typically work only Monday to Friday. Location ID 9000z iHaveit SKU ID 166551893

Price: 258.79 USD

Location: US

End Time: 2025-01-14T09:30:07.000Z

Shipping Cost: 5.21 USD