Titlebook: Handbook of Food Chemistry; Peter Chi Keung Cheung,Bhavbhuti M. Mehta Reference work 2015 Springer-Verlag GmbH Germany 2015 Culinary Chemi

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g areas such as functional foods and nutraceuticals, unconveThis handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the

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General Properties of Minor Food Componentstion as part of an enzyme cofactor; without them, the enzyme would be ineffective as a biocatalyst. This chapter focuses on vitamins and mineral classification, their chemical properties and stability, and their functional properties in food.

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