Chemical and Functional Properties of Food ComponentsZdzislaw E. Sikorski 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 themselves. Knowledge of the chemistry and bioche |
Other editions - View all
Chemical and Functional Properties of Food Components, Third Edition Zdzislaw E. Sikorski No preview available - 2006 |
Chemical and Functional Properties of Food Components Zdzislaw E. Sikorski No preview available - 2019 |