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General Properties of Major Food Components

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Handbook of Food Chemistry

Abstract

Food consists of major constituents or materials. Its composition will affect nutritional and sensory quality of food product, therefore elucidating the composition of food is very essential for food production chain. The major compositions of most foods are including water, lipid, protein, carbohydrate, and enzyme. Each component has its own physical and chemical characteristics which contribute to the final properties of food products. This chapter focuses on the structure, physicochemical properties, and functionality of water, lipid, protein, carbohydrate, and enzyme.

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Author information

Authors and Affiliations

  1. Food Chemistry Research Division, Department of Food Science and Technology, Bogor Agricultural University, Gedung Fateta, Kampus IPB Darmaga, Bogor, 16680, PO. Box. 220, Indonesia

    Christofora Hanny Wijaya

  2. Particle and Interfacial Technology Group, Department of Applied Analytical and Physical Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000, Ghent, Belgium

    Wahyu Wijaya

  3. Dairy Chemistry Department, SMC College of Dairy Science, Anand Agricultural University, Khetiwadi, Anand, 388 110, Gujarat, India

    Bhavbhuti M. Mehta

Authors
  1. Christofora Hanny Wijaya
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  2. Wahyu Wijaya
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  3. Bhavbhuti M. Mehta
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Corresponding author

Correspondence to Christofora Hanny Wijaya .

Editor information

Editors and Affiliations

  1. Food and Nutritional Sciences Program,School of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China

    Peter Chi Keung Cheung

  2. Dairy Chemistry Department, Sheth M.C. College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India

    Bhavbhuti M. Mehta

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Wijaya, C.H., Wijaya, W., Mehta, B.M. (2015). General Properties of Major Food Components. In: Cheung, P., Mehta, B. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-36605-5_35

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