By Zdzislaw E. Sikorski
A sophisticated text/reference, this e-book offers an outline of the composition, constitution, and performance of key nutrition parts and their results on foodstuff product caliber. It emphasizes the mechanisms of reactions of elements in foodstuff structures in the course of garage and processing and their results at the caliber attributes of nutrition items, together with nutrients and sensory attributes. overseas specialists offer concise shows of the present kingdom of data at the content material, constitution, chemical reactivity, and practical homes of meals elements. This moment variation contains new chapters masking chemical composition and constitution in meals and probiotics in meals.
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Additional info for Chemical and Functional Properties of Food Components
5% of the dry mass of the yolk. The egg is also a source of vitamins A, B, D, E, and K and the best dietary source of choline. The minerals S, K, Na, P, Ca, Mg, and Fe are in free form or bound to proteins and lipids. The eggs and egg products, thanks to their texture-improving properties, emulsifying effect, and foaming ability, are multifunctional components used in food technology in liquid or dried form. 1 CEREAL AND CEREAL PRODUCTS Cereals are fruits of cultivated grasses that may be used as raw materials for production of food and feed.
Experimental evidence obtained by x-ray and neutron diffractions strongly support the persistence of a tetrahedral hydrogen bond order in the liquid water, but with substantial disorder present. Stillinger (1980) created a qualitatively water-like structure by computer simulation. The view that emerges from these results is the following: liquid water consists of a macroscopically connected, random network of hydrogen bonds. This network has a local preference for tetrahedral geometry, but it contains a large proportion of strained and broken bonds that are continually undergoing topological reformation.
2 POTATOES The potato is a swollen underground stem or tuber that contains a store of food for the plants. In the tuber a bud end and a stem end can be distinguished. The hollows, called eyes, are spirally arranged around the tuber surface. 6). Each potato tuber is a single living organism, and its water is indispensable in all the vital processes. 6 Schematic structure of potato, longitudinal section: eye (1), periderm (skin) (2), parenchyma (3), vascular ring (4), and pith (5). tuber. It also protects the tubers against overheating (by transpiration).
Chemical and Functional Properties of Food Components by Zdzislaw E. Sikorski