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    3. Chemical and Functional Properties of Food Components, Third Edition by Zdzislaw E. Sikorski

    Chemical and Functional Properties of Food Components, Third Edition by Zdzislaw E. Sikorski

    Posted By: Free butterfly
    Date: 14 Sep 2015 13:17:00
    Chemical and Functional Properties of Food Components, Third Edition by Zdzislaw E. Sikorski

    Chemical and Functional Properties of Food Components, Third Edition by Zdzislaw E. Sikorski
    English | 25 Oct. 2006 | ISBN: 0849396751 | 544 Pages | PDF | 12 MB

    Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves.

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