{"product_id":"chemical-and-functional-properties-of-food-components-9781032209227","title":"Chemical and Functional Properties of Food","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eOver 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 \u003ci\u003eChemical and Functional Properties of Food Components \u003c\/i\u003ediscusses 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: âœNon-Protein Nitrogenous Compoundsâ; âœProoxidants and Antioxidants in Foodâ; âœNon-Nutritive Bioactive Compounds in Food of Plant Originâ; and âœAnalytical Methods Used for Assessing the Quality of Food Products.â\u003c\/p\u003e\u003cp\u003eThese 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.\u003c\/p\u003e\u003cp\u003eFeatures:\u003c\/p\u003e\u003cul\u003e \u003cli\u003eStresses the effect of the chemical\/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes\u003c\/li\u003e \u003cli\u003eDescribes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers\u003c\/li\u003e \u003cli\u003eDiscusses the risks and benefits of reactions occurring during food handling \u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"CRC Press","offers":[{"title":"Default Title","offer_id":51018901029207,"sku":"9781032209227","price":61.74,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/bookcurl.com\/products\/chemical-and-functional-properties-of-food-components-9781032209227","provider":"Book Curl","version":"1.0","type":"link"}