5. Chemical and Functional Properties of Food Components

  1. Visakh P. M.,
  2. Sabu Thomas,
  3. Laura B. Iturriaga and
  4. Pablo Daniel Ribotta
  1. R.G. Campos-Montiel1,
  2. D.J. Pimentel-González1 and
  3. A.C. Figueira2

Published Online: 12 MAR 2013

DOI: 10.1002/9781118659083.ch5

Advances in Food Science and Technology

Advances in Food Science and Technology

How to Cite

Campos-Montiel, R.G., Pimentel-González, D.J. and Figueira, A.C. (2013) Chemical and Functional Properties of Food Components, in Advances in Food Science and Technology (eds V. P. M., S. Thomas, L. B. Iturriaga and P. D. Ribotta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9781118659083.ch5

Author Information

  1. 1

    Institute of Agricultural Sciences, Autonomous, University of Hidalgo State, Hidalgo, México

  2. 2

    CIEO, Research Center for Spatial and Organisational Dynamics, ISE, Department of Food Engineering, University of the Algarve, Faro, Portugal

Publication History

  1. Published Online: 12 MAR 2013
  2. Published Print: 4 MAR 2013

ISBN Information

Print ISBN: 9781118121023

Online ISBN: 9781118659083

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Keywords:

  • Functional food;
  • food chemistry;
  • nutraceuticals;
  • probiotics;
  • prebiotics;
  • bioactive compounds;
  • health claims;
  • post-harvest storage;
  • sensory properties of food;
  • nutrition

Summary

This chapter contains sections titled:

  • Introduction

  • Functional and Chemical Properties of Food Components

  • Nutritional Value and Sensory Properties of Food

  • Postharvest Storage and Processing

  • Conclusion

  • Acknowledgements