Chemical and Properties of Food Components by Zdzislaw E. Sikorski, Ph.D.

Table of Contents
Chapter 1
Food Components and Their Role in Food Quality
E. Sikorski
Chapter 2
Chemical Composition and Structure of Foods
Krystyna Palka
Chapter 3
Water and Food Quality
Barbara Cybulska and Peter Edward Doe
Chapter 4
Mineral Components
Nabrzyski
Chapter 5
Saccharides
Piotr Tomasik
Chapter 6
Food Lipids
Yan-Hwa Chu and Lucy Sun Hwang
Chapter 7
Proteins
E. Sikorski
Chapter 8
Rheological Properties of Food Systems
Tadeusz Matuszek
Chapter 9
Food Colorants
Jadwiga Wilska-Jeszka
Chapter 10
Flavor Compounds
Chung-May Wu, Jen-Min Kuo, and Bonnie Sun Pan
Chapter 11
Probiotics in Food
Maria Bielecka
Chapter 12
Major Food Additives
Adriaan Ruiter and Alphons G.J. Voragen
Chapter 13
Food Safety
Julie Miller Jones
Chapter 14
Mutagenic, Carcinogenic, and Chemopreventive Compounds in Foods
Agnieszka Bartoszek
Index