Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post har

An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food pro

Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content,

Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances