By Zdzislaw E. Sikorski
Water, saccharides, proteins, lipids, minerals, colorants, and ingredients all give a contribution to the dietary price and sensory houses of foodstuff. in the course of submit harvest garage and processing, those elements swap and the level and nature of swap relies on the chemical homes of the compounds themselves. wisdom of the chemistry and biochemistry in the back of nutrition elements and their habit within the face of assorted stressors aids in making the suitable judgements for controlling the speed of useful and bad reactions, deciding on optimum garage and processing parameters, and the easiest use of foodstuff uncooked fabrics. Chemical and sensible homes of meals, 3rd variation attracts from the private examine and educating event of specialists from universities and learn associations world wide. starting with an exam of foodstuff elements either common and additional, this quantity, like its predecessors, information the position of chemical substances within the constitution of uncooked fabrics and the formation of other attributes of meals caliber. New within the 3rd variation— The rheological habit and the interactions between assorted meals materials The interactions of meals parts in garage and processing and their results on product caliber The security and organic elements of meals Discussions of allergenic task, pre- and probiotics, children’s nutrients, and the influence of nutrition on temper and overall healthiness The organic results of meals elements on human well-being and protracted disorder whole revisions of approximately each bankruptcy with references to the most up-tp-date courses Emphasizing the function of the chemical homes of other meals and the reactions that happen in the course of processing and garage, Chemical and practical homes of meals, 3rd variation reports the present wisdom of the ensuing impact at the sensory, dietary, and defense points of nutrition caliber.
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Extra info for Chemical and Functional Properties of Food Components, Third Edition (Chemical & Functional Properties of Food Components)
Example text
The quantity of organic acids is different, from very low, about 2 milliequivalents of acid/100 g in sweet maize and pod seeds to very high, up to 40 milliequivalents/100 g in spinach. For the majority of fruits and vegetables the dominant acids are citric acid and malic acid, each of which can, in particular examples, constitute over 2% of the fresh weight of the material. Lemons contain more than 3% citric acid. Tartaric acid accumulates in grape and oxalic acid in spinach. The fruits in general show a decrease in overall acidity during the ripening process.
Inside the muscle fiber there is also a cytoskeleton—the protein structures assuring the integrity of muscle cells. Cytoskeletal proteins such as titin and nebulin are located in myofibrils and anchored in the Z-band. 2). Postmortem degradation of cytoskeletal proteins plays a role in the improvement of meat functional properties, especially its tenderness and water-holding capacity. The muscle fiber is covered by a thin membrane called the sarcolemma and a layer of connective tissue called the endomysium.
CRC Press, Boca Raton, FL, 1999. 2 Introduction .................................................................................................... 30 Structure and Properties of Water.................................................................. 1 The Water Molecule........................................................................... 2 Hydrogen Bonds ................................................................................ 3 Properties of Bulk Water ...................................................................