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 compo
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 d
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-doc
