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Chemical and Functional Properties of Food Proteins provides comprehensive coverage of both the basic science and applications of proteins in food structures. Emphasizing structure-function relationships, it describes the chemical, functional, and nutritive properties of food proteins. It also covers the modification of proteins in foods during storage and processing as well as the effects of applied conditions in food processing on the biochemical and chemical reactions in food proteins and on food product quality.

This must-have resource focuses on marine food composition as it relates to nutrition. Filled with illustrations and graphs, it describes the biological and technical factors which effect the availability and quality of seafood resources and provides information on the biochemical changes, functional properties, contents, and biological value of the main components of the major marine food organisms. It presents the yield of edible parts for the different species and the applied procedures of processing and culinary preparation. This volume is intended for the general reader who is interested...

Over 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. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous...

This book presents up-to-date knowledge on the occurrence, structure, and properties of harmful components in foods, the mode of action of these compounds in the human organism, the possibilities to detect them, and the procedures applied to eliminate the health hazards caused by food toxins and other noxious constituents. The book presents the subject from the point of view of toxicologists, microbiologists, food chemists, and food technologists.