Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.
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RicardoA. Molins
Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years
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Librería: Salish Sea Books, Bellingham, WA, Estados Unidos de America
Condición: Good. Good; Hardcover; Moderate wear to the covers; Unblemished textblock edges; The endpapers and all text pages are clean and unmarked; Good binding; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); Dark green covers with title in tan lettering; 1990, CRC Press; 272 pages; "Phosphates in Food," by Ricardo A. Molins. Nº de ref. del artículo: SKU-W18GA00612279
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Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. RicardoA. MolinsPhosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Inte. Nº de ref. del artículo: 595092572
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Condición: New. Presents a comprehensive analysis of phosphates used in food processing. This book describes the nomenclature, structure, chemistry and analytical procedures for phosphates in foods. It also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; and, fruits and vegetables. Num Pages: 272 pages, 43 black & white tables. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 254 x 178 x 15. Weight in Grams: 703. . 1990. 1st Edition. hardcover. . . . . Nº de ref. del artículo: V9780849345883
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