Functional properties of food components

Cover of: Functional properties of food components | Y. Pomeranz

Published by Academic Press in Orlando, Fla .

Written in English

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Subjects:

  • Food -- Composition.

Edition Notes

Book details

StatementYeshajahu Pomeranz.
SeriesFood science and technology.
Classifications
LC ClassificationsTX551 .P59 1985
The Physical Object
Paginationx, 536 p. :
Number of Pages536
ID Numbers
Open LibraryOL3178861M
ISBN 10012561280X
LC Control Number83021434

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Functional Properties of Food Components reviews the roles and functions of specific components in foods. It addresses three main questions: What in the biochemical make-up of food components makes them ""tick"" in the production of desirable and acceptable foods. Chemical and Functional Properties of Foods, Third Edition draws from the personal research and teaching experience of experts from universities and research institutions around the world.

Beginning with an examination of food components both natural and added, this volume, like its predecessors, details the role of chemical compounds in the structure of raw materials and the Author: Zdzislaw E. Sikorski. Purchase Functional Properties of Food Components - 2nd Edition.

Print Book & E-Book. ISBNBook Edition: 2. Functional Properties of Food Components A volume in Food Science and Technology. Book • 2nd Edition • Authors: Yeshajahu Pomeranz. Browse book content. About the book. Search in this book.

Search in this book. Browse content Table of contents. Select all Front Matter. Full text access. 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 by:   Chemical and Functional Properties of Food Components Pages pages An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects Functional properties of food components book food product by: Additional Physical Format: Online version: Pomeranz, Y.

(Yeshajahu), Functional properties of food components. Orlando, Fla.: Academic Press, Chemical & Functional Properties of Food Components. Meat QualityGenetic and Environmental Factors, 1st Edition One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat.

Functional Components and Medicinal Properties of Food 19 diet consisting of foods with functional components can help promote well-being and even reduce the risk of developing certain diseases.

Research has proved a relationship between functional components of food, health and well-being. Thus, functional components of food can be effectively applied in the treatment and prevention of diseases.

They act simultaneously at different or identical target sites with the potential to impart physiological benefits and promotion of wellbeing including Cited by:   Open Library is an open, editable library catalog, building towards a web page for every book ever published.

Chemical and functional properties of food components by,CRC Press edition, in English - 2nd :   One serving (about g) of a fruit or vegetables may have as many as different phytochemicals (Srividya et al.

Previously, it was thought that functional components occur predominantly only in plant foods including whole grains, fruits, and vegetables as by: Chemical and Functional Properties of Food Components. R.G. Campos‐Montiel. Institute of Agricultural Sciences, Autonomous, University of Hidalgo State, Functional properties of food components book, México Book Editor(s): Visakh P.

Search for more papers by this author. Functional and Chemical Properties of Food by: 3. Functional Properties of Food Components. Borrow eBooks, audiobooks, and videos from thousands of public libraries worldwide. Get this from a library.

Functional properties of food components. [Y Pomeranz] -- An extensive revision of the first edition, this volume combines the biochemistry and functionality of all food components. It provides broad. An extensive revision of the first edition, this volume combines the biochemistry and functionality of all food components.

It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food. Functional Properties of Egg Components in Food Systems. Yoshinori Mine.

Department of Food Science, University of Guelph, Guelph, Ontario, Canada Book Editor(s): Functional properties of egg components.

Modification of Cited by: 5. factors as well as deteriorative enzymes, and improves functional properties of food proteins that are used as ingredients in processed foods (Ustunol ). Functional Properties in Foods. Chemical, Biological, and Functional Aspects of Food Lipids (Chemical & Functional Properties of Food Components Book 13) - Kindle edition by Sikorski, Zdzislaw Z.

E., Kolakowska, Anna. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Chemical, Biological, and Functional Aspects of Food Manufacturer: CRC Press.

Functional properties of food components / Yeshajahu Pomeranz Academic Press Orlando, Fla Wikipedia Citation Please see Wikipedia's template documentation for further citation fields that may be required.

Carbohydrates and functional properties of food. The role of carbohydrates in controlling the texture of food is discussed in Chapter Carbohydrates’ roles in the flavor and aroma of food is presented in detail in Chapter Sweetening is one of the most common applications of carbohydrates. A modern theory of sweetening is developed in Chapter 5.

Functional properties describes how ingredients behave during preparation and cooking, how they affect the finished food product in terms of how it looks, tastes, and feels. Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds.5/5(2).

Functional components and medicinal properties of food: a review. Abuajah CI(1), Ogbonna AC(1), Osuji CM(2). Author information: (1)Department of Food Science and Technology, University of Uyo, PMB Uyo, Nigeria. (2)Department of Food Science and Technology, Federal University of Technology, PMB Owerri, by: Methods of Analysis of Food Components and Additives - CRC Press Book With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever.

Summary This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods.

The functional properties of food are the physical and chemical changes that occur during food storage, preparation and presentation.

Carbohydrates are found in foods containing large amounts of sugar, fibre or starch. Cereal products, vegetables and fruit are the best sources of carbohydrate. Carbohydrates are involved in the following reactions. This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the volume is divided into four sections that address different key topics in the area of study.

Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. Buy Chemical and Functional Properties of Food Components (Chemical & Functional Properties of Food Components) 1 by Sikorski, Zdzislaw E. (ISBN: ) from Amazon's Book Store.

Everyday low prices and free delivery on eligible : Hardcover. This book provides a fundamental understanding of physical properties of foods.

Basic definitions and principles of physical properties are discussed as well as the importance of physical properties in the food industry and measurement methods. In addition, recent studies in physical properties area are summarized.

The material presented is. An extensive revision of the first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage, ISBN Buy the Functional Properties of Food Components ebook.

Water is recognized as being an important factor in numerous pheno­ mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many.

Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia.

It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for.

Functional Properties of Food Components: Monograph by Y. Pomeranz An apparently unread copy in perfect condition. Dust cover is intact; pages are clean and are not marred by notes or folds of any kind. At ThriftBooks, our motto is: Read More, Spend Less.

food components (e.g. water and lipids) or be suitable for processing. The functional properties that are required from a protein vary with different food applications and food systems. The three most important functional properties of food proteins in general are solubility, emulsification and foaming (Kinsella, ).

However, theFile Size: KB. Wood smoke may be used as a component of a hurdle system for food preservation. Among the functional components of smoke, phenols and acids have shown the most antimicrobial activity, although there are data that show that carbonyls and acids can also have a wide spectrum of antibacterial activity even at low levels of phenols.

Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition (Chemical & Functional Properties of Food Components) Format: Hardcover Authors: Sikorski, Zdzislaw Z.

ISBN Published: Chemical and Functional Properties of Food Lipids, Second EditionBrand: Kolakowska Anna. : Carcinogenic and Anticarcinogenic Food Components (Chemical & Functional Properties of Food Components) () and a great selection of similar New, Used and Collectible Books available now at great Range: $ - $ Food science is an interdisciplinary study involving microbiology, biology, chemistry, and engineering.

Food science is the production, processing, distribution, preparation, evaluation, and utilization of food.

Food chemistry encompasses the composition and properties of food components and the chemical changes they undergo during handling,File Size: 1MB. Food Carbohydrates: Chemistry, Physical Properties, and Applications is intended as a comprehensive reference book for researchers, engineers, and other professionals who are interested in food carbohydrates.

The layout and content of the book may be suitable as a reference or text book for advanced courses on food carbohydrates. Received: 2 January, Accepted: 22 January, Invited Mini-Review Food © Global Science Books Functional Properties of Fruit Ana B.

Crujeiras • M. Dolores Parra• J. Alfredo Martínez * Department of Physiology and Nutrition, University of Navarra, Pamplona, Spain.Knowledge about of functional properties such as color, particle size, water holding, absorption and adsorption capacity, as well as those linked to the affinity for lipid components is very useful for the food industry, because during the processing some modifications can occur that must be taken into account according to the usage of the Cited by: 1.An interesting book entitled “Advances in Science & Engineering of Rice” has been recently published, covering the science and technology of the production and processing of rice.

It is wholly devoted to different aspects of rice processing. Total of 16 chapters are included.

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