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Science/Engineering Chemical and Functional Properties of Food Components, Second Edition
Posted on 2010-03-15
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More Chemical and Functional Properties of Food Components, Second Edition Product Description: An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods. Instead of posting mirrors share something new 35 gb engineering ebooks
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