Chemical and Functional Properties of Food Components

Hanna Staroszczyk, Zdzislaw E. Sikorski, Hanna Staroszczyk, Zdzislaw Edmund Sikorski

• Publisher: CRC Press
• Year: 2023
• ISBN:
  9781000864564
• Edition: 4
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

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 processes
• Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers
• Discusses 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.

Table of contents

• Cover
• Half-Title
• Series
• Title
• Copyright
• Contents
• Preface
• About the Editors
• Contributors
• Chapter 1 Food Components and Quality
• Chapter 2 Chemical Composition and Structure of Foods
• Chapter 3 Water and Food Quality
• Chapter 4 The Role of Mineral Components
• Chapter 5 Saccharides
• Chapter 6 The Role of Proteins in Food
• Chapter 7 Non-Protein Nitrogenous Compounds
• Chapter 8 Lipids and Food Quality
• Chapter 9 Factors Affecting the Rheological Properties of Foods
• Chapter 10 Food Colorants
• Chapter 11 Prooxidants and Antioxidants in Food
• Chapter 12 Food Allergens
• Chapter 13 Food Flavors
• Chapter 14 The Role of Food Additives
• Chapter 15 Food Safety
• Chapter 16 Probiotics and Prebiotics in Food
• Chapter 17 Mood Food
• Chapter 18 Mutagenic and Carcinogenic Compounds in Food
• Chapter 19 Non-Nutritive Bioactive Compounds in Food of Plant Origin
• Chapter 20 Analytical Methods Used for Assessing the Quality of Food Products