Chemical and Functional Properties of Food Lipids
Title | Chemical and Functional Properties of Food Lipids PDF eBook |
Author | Zdzislaw Z. E. Sikorski |
Publisher | CRC Press |
Pages | 406 |
Release | 2010-12-12 |
Genre | Technology & Engineering |
ISBN | 9781420031997 |
Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.
Chemical, Biological, and Functional Aspects of Food Lipids
Title | Chemical, Biological, and Functional Aspects of Food Lipids PDF eBook |
Author | Zdzislaw Z. E. Sikorski |
Publisher | CRC Press |
Pages | 500 |
Release | 2010-11-04 |
Genre | Technology & Engineering |
ISBN | 1439802386 |
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Siko
Chemical and Functional Properties of Food Components, Second Edition
Title | Chemical and Functional Properties of Food Components, Second Edition PDF eBook |
Author | Zdzislaw E. Sikorski |
Publisher | CRC Press |
Pages | 388 |
Release | 2002-06-27 |
Genre | Technology & Engineering |
ISBN | 9781587161490 |
An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.
Introduction to the Chemistry of Food
Title | Introduction to the Chemistry of Food PDF eBook |
Author | Michael Zeece |
Publisher | Academic Press |
Pages | 432 |
Release | 2020-01-30 |
Genre | Technology & Engineering |
ISBN | 0128117265 |
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein
Chemical and Functional Properties of Food Components
Title | Chemical and Functional Properties of Food Components PDF eBook |
Author | Zdzislaw E. Sikorski |
Publisher | CRC Press |
Pages | 546 |
Release | 2006-10-25 |
Genre | Technology & Engineering |
ISBN | 1420009613 |
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 compounds themselves. Knowledge of the chemistry and bioche
Functional Properties of Proteins and Lipids
Title | Functional Properties of Proteins and Lipids PDF eBook |
Author | |
Publisher | |
Pages | 292 |
Release | 1998 |
Genre | |
ISBN |
Handbook of Functional Lipids
Title | Handbook of Functional Lipids PDF eBook |
Author | Casimir C. Akoh |
Publisher | CRC Press |
Pages | 543 |
Release | 2005-07-18 |
Genre | Technology & Engineering |
ISBN | 1420039180 |
Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation b