Titlebook: Essentials of Food Chemistry; Jianquan Kan,Kewei Chen Textbook 2021 The Editor(s) (if applicable) and The Author(s), under exclusive licen

Cardiac

引起

厚顏

Enzyme,cceptable product. Presently, microbial enzymes are used in starch processing, dairy processing, fruit processing, alcoholic brewing, meat processing, and bakery food manufacturing as a green alternative to traditional chemical methods. In this chapter, the source of different microbial enzymes and

沙發(fā)

Infelicity

Water,nt impact on the properties of foods and is the cause of food spoilage or deterioration. By controlling the water in foods, we can predict and control the rate of many chemical and biochemical reactions, which contribute to food stability and quality retention. In this chapter, you will learn about

安心地散步

Proteins,chemical and biochemical properties. It has been elucidated in detail about the mechanisms and the influencing factors involved in protein denaturation and in governing the functional properties of proteins. This chapter also introduces the functionality evaluations of proteins and their application

火光在搖曳

Carbohydrates,rent categories of carbohydrates including monosaccharides, oligosaccharides, and polysaccharides are, respectively, introduced according to their structures, properties, and applications. Some characteristic phenomena and reactions in the food industry related to carbohydrates are explained in deta

infantile

Lipid,acids are introduced. The physical properties of lipid, such as crystallization behavior, melting characteristics, oil emulsification, etc., are explained in details related to their applications in food processing. The reader can acquire the evaluation methods of oil quality such as peroxide value,

Mercurial

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