Taylor & Francis Chemical and Functional Properties of Food Components

Emphasizing the role of the chemical properties of different foods and the reactions that take place during processing and storage, this volume reviews the current knowledge of the resulting affect on the sensory, nutritional, and safety aspects of food quality. Unique to this edition is the chapter on rheological behavior and the interactions among different constituents with regard to industrially processed and home-prepared foods. A large collection of monographs on the safety and biological aspects of foods have been added, including allergenic activity, pre- and probiotics, children's nutrition, and the effect of food on mood and health.