The Chemical Composition of Foods
Author | : Robert Alexander McCance |
Publisher | : |
Total Pages | : 168 |
Release | : 1947 |
Genre | : Food |
ISBN | : |
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Author | : Robert Alexander McCance |
Publisher | : |
Total Pages | : 168 |
Release | : 1947 |
Genre | : Food |
ISBN | : |
Author | : Jan Velisek |
Publisher | : John Wiley & Sons |
Total Pages | : 1203 |
Release | : 2020-07-21 |
Genre | : Technology & Engineering |
ISBN | : 1119537657 |
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
Author | : Michael Zeece |
Publisher | : Academic Press |
Total Pages | : 432 |
Release | : 2020-01-30 |
Genre | : Technology & Engineering |
ISBN | : 0128117265 |
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. - Describes the major and minor components of food - Explains the functional properties contributed by proteins, carbohydrates and lipids in food - Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) - Describes the gut microbiome and influence of food components on its microbial population - Reviews major food systems and novel sources of food protein
Author | : Tim Hutton |
Publisher | : Royal Society of Chemistry |
Total Pages | : 124 |
Release | : 2002 |
Genre | : Science |
ISBN | : 9780905942506 |
This text provides an introduction to food composition and how this influences manufacturing systems and processes.
Author | : Tom P. Coultate |
Publisher | : CRC Press |
Total Pages | : 208 |
Release | : 1984 |
Genre | : Health & Fitness |
ISBN | : |
Provides a detailed account of the chemistry of food substances, covering areas including carbohydrates, fats, and minerals as well as components occurring in smaller quantities such as colors and flavors, preservatives, trace metals, and natural and synthetic toxins. Details the chemical structures of some 350 food substances, and examines the nature of food components and how they behave in storage, processing, and cooking. For students of food science. This third edition is updated, especially in reference to nutritional issues. Annotation copyrighted by Book News, Inc., Portland, OR
Author | : Peter Chi Keung Cheung |
Publisher | : Springer |
Total Pages | : 0 |
Release | : 2015-10-19 |
Genre | : Technology & Engineering |
ISBN | : 9783642366048 |
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Author | : Zdzislaw E. Sikorski |
Publisher | : CRC Press |
Total Pages | : 546 |
Release | : 2006-10-25 |
Genre | : Technology & Engineering |
ISBN | : 1420009613 |
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche
Author | : Titus A. M. Msagati |
Publisher | : John Wiley & Sons |
Total Pages | : 340 |
Release | : 2012-12-17 |
Genre | : Technology & Engineering |
ISBN | : 1118274148 |
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
Author | : Jose Perez-Castineira |
Publisher | : Walter de Gruyter GmbH & Co KG |
Total Pages | : 565 |
Release | : 2020-09-07 |
Genre | : Science |
ISBN | : 3110593165 |
This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.
Author | : Ernest R. Vieira |
Publisher | : Springer Science & Business Media |
Total Pages | : 435 |
Release | : 2013-04-17 |
Genre | : Science |
ISBN | : 1475751125 |
Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.