Download Chemical and Functional Properties of Food Components by Zdzislaw E. Sikorski PDF

By Zdzislaw E. Sikorski

A sophisticated text/reference, this booklet presents an summary of the composition, constitution, and performance of key nutrients elements and their results on nutrition product caliber. It emphasizes the mechanisms of reactions of parts in meals platforms in the course of garage and processing and their results at the caliber attributes of nutrition items, together with meals and sensory attributes. foreign specialists offer concise displays of the present kingdom of information at the content material, constitution, chemical reactivity, and practical homes of nutrients parts. This moment variation comprises new chapters overlaying chemical composition and constitution in meals and probiotics in meals.

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In both cases water flow is passive and directed by osmosis. Water transport in living cells is therefore under the control of ATP and ion pumps. The most general water transport mechanism is diffusion through lipid bilayers, with a permeability coefficient of 2–5 × 10-4 cm/sec. , 1994). It is suggested that the lateral diffusion of the lipid molecules and the water diffusion through the membrane is a single process (Haines, 1994). A small amount of water is transported through certain membrane transport proteins, such as a glucose transporter or the anion channel of erythrocytes.

Unpublished. 7). 3 HONEY Honey is produced by honeybees from the flower nectar of plants. Fresh honey is a clear, very aromatic, dark-amber-colored liquid. 40 g/cm3. Honey is an oversaturated solution of glucose and fructose, easy crystallizing. After crystallization its color is brighter. It is a very stable product. At a temperature of 8–10°C and a humidity of 65–75% it may be stored for many years. Honey is a high-caloric food easy assimilated by the human organism. , in wine production. In medicine it is prescribed for heart, liver, stomach, skin, and eye illnesses.

5%. They are found mainly in the cytoplasmic layers. 22 Chemical and Functional Properties of Food Components The lipids of fruits and vegetables are, like the proteins, largely confined to the cytoplasmic layers, in which they are especially associated with the surface membranes. Their content in fruits and vegetables is always lower than 1%. Lipid and lipid-like fractions are particularly prominent in the protective tissues at the surfaces of plant parts — epidermal and corky layers. Plant tissues also contain organic acids formed during metabolic processes.

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