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Chemical and functional properties of food components / edited by Zdzisław E. Sikorski.

Contributor(s): Series: Chemical and functional properties of food components seriesPublication details: Boca Raton, FL : CRC Press, c2007.Edition: 3rd edDescription: 532 p. : ill. ; 24 cmISBN:
  • 9780849396755 (hbk.)
  • 0849396751 (hbk.)
Subject(s): DDC classification:
  • 664.07 CHE
Contents:
Ch. 1. Food Componenets and Quality - Ch. 2. Chemical Composition and Structure of Foods - Ch. 3. Water and Food Quality - Ch. 4. Mineral Components - Ch. 5. Saccharides - Ch.6. The Role of Proteins in Food - Ch. 7. Lipids and Food Quality - Ch. 8. Rheological Properties of Food Systems - Ch. 9. Food Colorants - Ch. 10. Food Allergens - Ch. 11. Flavor Compounds in Foods - Ch. 12. Interactions of Food Components - Ch. 13. Main Food Additives - Ch. 14. Food Safety - Ch. 15. Prebiotics - Ch. 16. Probiotics in Food - Ch. 17. Mood Food - Ch. 18. Food Components in the Protection of the Cardiovascular System - Ch. 19. Mutagenic, Carcinogenic and Chemopreventive Compounds in Foods - Ch. 20. The Role of Food Components in Children's Nutrition - Index.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 2, BayNo 3

 664.07 CHE (Browse shelf(Opens below)) 1 Available SCAFS,70006,03,GR 5000115350

Previous ed.: 2002.

Includes bibliographical references and index.

Ch. 1. Food Componenets and Quality - Ch. 2. Chemical Composition and Structure of Foods - Ch. 3. Water and Food Quality - Ch. 4. Mineral Components - Ch. 5. Saccharides - Ch.6. The Role of Proteins in Food - Ch. 7. Lipids and Food Quality - Ch. 8. Rheological Properties of Food Systems - Ch. 9. Food Colorants - Ch. 10. Food Allergens - Ch. 11. Flavor Compounds in Foods - Ch. 12. Interactions of Food Components - Ch. 13. Main Food Additives - Ch. 14. Food Safety - Ch. 15. Prebiotics - Ch. 16. Probiotics in Food - Ch. 17. Mood Food - Ch. 18. Food Components in the Protection of the Cardiovascular System - Ch. 19. Mutagenic, Carcinogenic and Chemopreventive Compounds in Foods - Ch. 20. The Role of Food Components in Children's Nutrition - Index.