Chemical and functional properties of food components
Éditeur :
Taylor & Francis Ltd
ISBN :
9781032209227
Date de publication :
19 déc. 2024
Dimensions :
23,4 x 15,6 cm
Poids :
1040 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
This book, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality. New chapters cover nonprotein nitrogenous compounds, antioxidants and prooxidants, non-nutritive bioactive compounds, and methods for control of sensory and biological properties.