| Description |
1 online resource (561 p.) |
| Series |
Chemical and Functional Properties of Food Components Series |
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Chemical and functional properties of food components series.
|
| Contents |
Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Table of Contents -- Preface -- About the Editors -- Contributors -- Chapter 1 Food Components and Quality -- 1.1 Introduction -- 1.1.1 Components of Food Raw Materials and Products -- 1.1.2 Factors Affecting Food Composition -- 1.1.3 The Role of Food Components -- 1.2 Functional Properties -- 1.3 Food Quality -- 1.3.1 Attributes of Quality -- 1.3.2 Safety and Nutritional Value -- 1.3.3 Sensory Quality -- 1.4 Chemical Analysis in Ensuring Food Quality -- 1.4.1 Introduction -- 1.4.2 Requirements of the Producer |
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1.4.3 Requirements of the Consumer -- 1.4.4 Limits of Determination -- 1.5 Conclusion -- Chapter 2 Chemical Composition and Structure of Foods -- 2.1 Meat -- 2.1.1 Definition of Meat -- 2.1.2 Structure of Meat -- 2.1.3 The Chemical Composition of Meat -- 2.2 Eggs -- 2.2.1 Foreword -- 2.2.2 Egg Structure -- 2.2.3 Chemical Composition of a Hen's Egg -- 2.3 Milk -- 2.3.1 Definition -- 2.3.2 Chemical Composition of Milk -- 2.4 Cereals -- 2.4.1 Foreword -- 2.4.2 The Structure of the Grain -- 2.4.3 Chemical Composition of Cereals -- 2.5 Legumes -- 2.6. Fruits -- 2.6.1 Foreword |
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2.6.2 Structure of Fruits -- 2.6.3 The Chemical Composition of Fruits -- 2.7 Vegetables -- 2.7.1 Definitions -- 2.7.2 Chemical Composition of Vegetable -- 2.7.3 Potato -- 2.8 Oil Seeds and Fruits -- 2.9 Honey -- References -- Chapter 3 Water and Food Quality -- 3.1 Introduction -- 3.2 Structure and Properties of Water -- 3.2.1 The Water Molecule -- 3.2.2 Hydrogen Bonds -- 3.2.3 Properties of Bulk Water -- 3.2.4 Thermal Properties of Water -- 3.2.5 Water as a Solvent -- 3.2.6 Water in Biological Materials -- 3.2.6.1 Properties -- 3.2.6.2 Water Transport -- 3.3 Water in Food -- 3.3.1 Introduction |
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3.3.2 Sorption Isotherms and Water Activity -- 3.3.2.1 Principle -- 3.3.2.2 Measurement of Water Activity -- 3.3.2.3 Water Activity and Shelf Life of Foods -- 3.3.3 Bottled Water -- 3.3.3.1 Classification -- 3.3.3.2 Natural Mineral Water -- 3.3.4 Bottled Water Other Than Natural Mineral Water -- 3.3.4.1 Definition -- 3.3.4.2 Water Defined by Origin -- 3.3.4.3 Hygiene, Labeling, and Health Benefits -- 3.3.5 Water Supply, Quality, and Disposal -- 3.3.5.1 Water Supply -- 3.3.5.2 Water Quality -- 3.3.6 Water Pollution -- 3.3.7 Wastewater Treatment and Disposal -- References |
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Chapter 4 The Role of Mineral Components -- 4.1 The Origin and Contents of Mineral Components in Food Raw Materials and Products -- 4.2 Factors Affecting the Appearance and Speciation of These Components -- 4.2.1 Sources of Elements in Food -- 4.2.2 Speciation of Essential Elements -- 4.2.3 Speciation of Toxic Elements -- 4.3 Changes in the Contents and Distribution of Mineral Components in Foods Due to Storage and Processing -- 4.3.1 Negative Effects of Food Processing -- 4.3.2 Positive Effects of Food Processing -- 4.3.3 Influence of Thermal Processing |
| Notes |
Description based upon print version of record |
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4.3.4 Influence of Processing on Cereals |
| Subject |
Food -- Analysis.
|
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Food -- Composition.
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Food -- Analysis
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Food -- Composition
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| Form |
Electronic book
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| Author |
Sikorski, Zdzislaw Edmund
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| ISBN |
9781000864540 |
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1000864545 |
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