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Chemical and Functional Properties of Food Components by Zdzislaw E. Sikorski

By Zdzislaw E. Sikorski

A sophisticated text/reference, this ebook offers an outline of the composition, constitution, and performance of key foodstuff parts and their results on nutrition product caliber. It emphasizes the mechanisms of reactions of parts in nutrients structures in the course of garage and processing and their results at the caliber attributes of foodstuff items, together with nutrients and sensory attributes. overseas specialists supply concise shows of the present country of data at the content material, constitution, chemical reactivity, and useful homes of nutrients parts. This moment variation comprises new chapters overlaying chemical composition and constitution in meals and probiotics in meals.

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Extra resources for Chemical and Functional Properties of Food Components

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The subtle structure and proportions of individual tissues influence the texture, properties, and suitability for processing of fruits and vegetables. , Fruit and Vegetables, Pergamon Press, London, 1966. A. , Food Science: A Chemical Approach, Hodder and Stoughton, London, 1986. B. , Dubuque, IA, 1994. , Technology of Cereals with Special Reference to Wheat, Pergamon Press, Oxford, 1975. S. , Pearson’s Composition and Analysis of Foods, Longman Science, London, 1991. Lisi´nska, G. , Potato Science and Technology, Elsevier Applied Science, London, 1989.

Osmotic experiments in which it has often been observed that part of cell water is not available as a solvent. This water has been described as osmotically inactive water, bound water, or compartmentalized water. According to a recent view, three different kinds of intracellular water can be distinguished: a percentage of the total cell water appears in the form of usual liquid water. A relevant part is made up of water molecules that are bound to different sites of macromolecules in the form of hydration water, while a sizeable amount, although not fixed to any definite molecular site, is strongly affected by macromolecular fields.

0. B. S. , Cheese: Chemistry, Physics and Microbiology, Vol. Y. , Yoghurt: Science and Technology, CRC Press, Boca Raton, FL, 1999. 1 Scanning electron microscope (SEM) micrographs of bovine semitendinosus muscle: transverse section (a) and longitudinal section (b). F, muscle fiber; MF, myofibril. 2 Schematic structure of skeletal muscle: tendon (1), epimysium (2), perimysium (3), endomysium (4), sarcolemma (5), myofibril (6), muscle fiber (7), and bundle of muscle fibers (8). 2 MILK AND MILK PRODUCTS Milk is a liquid secretion of the mammary glands of female mammals, consisting of 80–90% water and 10–20% dry mass.

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