Chemical and Functional Properties of Food Components Taylor & Francis Ltd

Through three editions, this book described the contents of food raw materials and products, the chemistry/ biochemistry of food components, as well as the changes occurring during post harvest storage and processing affecting the quality of foods. This new edition contains four new chapters: Non-Protein Nitrogenous Compounds, Prooxidants and Antioxidants in Food, Non-Nutritive Bioactive Compounds in Food of Plant Origin, and Methods Used for Control of the Sensory and Biological Properties of F...