An edition of Chemical and functional properties of food components
(2002)
Chemical and functional properties of food components
2nd ed.
by Zdzisław E. Sikorski
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Subjects
Food, Composition, Analysis, Food industry and tradeShowing 1 featured edition. View all 1 editions?
| Edition | Availability |
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1
Chemical and functional properties of food components
2002, CRC Press
in English
- 2nd ed.
1587161494 9781587161490
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Book Details
Table of Contents
Machine generated contents note: Chapter 1
Food Components and Their Role in Food Quality
Zdzislaw E. Sikorski
Chapter 2
Chemical Composition and Structure of Foods.
Krystyna Palka
Chapter 3
Water and Food Quality
Barbara Cybulska and Peter Edward Doe
Chapter 4
Mineral Components
Michat Nabrzyski
Chapter 5
Saccharides
Piotr Tomasik
Chapter 6
Food Lipids
Yan-Hwa Chu and Lucy Sun Hwang
Chapter 7
Proteins
Zdzistaw E. Sikorski
Chapter 8
Rheological Properties of Food Systems
Tadeusz Matuszek
Chapter 9
Food Colorants.
Jadwiga Wilska-Jeszka
Chapter 10
Flavor Compounds
Chung-May Wu, Jen-Min Kuo, and Bonnie Sun Pan
Chapter 11
Probiotics in Food.
Maria Bielecka
Chapter 12
Major Food Additives
Adriaan Ruiter and Alphons G.J. Voragen
Chapter 13
Food Safety
Julie Miller Jones
Chapter 14
Mutagenic, Carcinogenic, and Chemopreventive
Compounds in Foods.
Agnieszka Bartoszek.
Edition Notes
Includes bibliographical references and index.
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| April 8, 2023 | Edited by ImportBot | import existing book |
| September 15, 2021 | Edited by ImportBot | import existing book |
| April 9, 2019 | Created by MARC Bot | import existing book |