This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international

Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post har

An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food pro

Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content,

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, thi