Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: -Non-Protein Nitrogenous Compounds-; -Prooxidants and Antioxidants in Food-; -Non-Nutritive Bioactive Compounds in Food of Plant Origin-; and -Analytical Methods Used for Assessing the Quality of Food Products.-
These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic ami
