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Sulfur Compounds In Foods

Sulfur Compounds In Foods

Cynthia J. Mussinan
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Provides a comprehensive overview of recent research on sulfur compounds in foods. Discusses flavor and off-flavor characteristics of sulfur compounds, as well as some formation mechanisms. Describes functional properties of sulfur compounds, including antioxidative, antimicrobial, and
anticarcinogenic effects. Valuable reading for food scientists and technologists, biochemists, and medical researchers studying the health effects of sulfur compounds.
Language
English
Pages
304
Format
Hardcover
Publisher
American Chemical Society
Release
May 05, 1994
ISBN
0841229430
ISBN 13
9780841229433

Sulfur Compounds In Foods

Cynthia J. Mussinan
0/5 ( ratings)
Read Download
Provides a comprehensive overview of recent research on sulfur compounds in foods. Discusses flavor and off-flavor characteristics of sulfur compounds, as well as some formation mechanisms. Describes functional properties of sulfur compounds, including antioxidative, antimicrobial, and
anticarcinogenic effects. Valuable reading for food scientists and technologists, biochemists, and medical researchers studying the health effects of sulfur compounds.
Language
English
Pages
304
Format
Hardcover
Publisher
American Chemical Society
Release
May 05, 1994
ISBN
0841229430
ISBN 13
9780841229433

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