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Chemistry and Biochemistry of Food by Jose Perez-Castineira Pdf
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.
Benjamin K. Simpson,Leo M. L. Nollet,Fidel Toldrá,Soottawat Benjakul,Gopinadhan Paliyath,Y. H. Hui
Author : Benjamin K. Simpson,Leo M. L. Nollet,Fidel Toldrá,Soottawat Benjakul,Gopinadhan Paliyath,Y. H. Hui Publisher : John Wiley & Sons Page : 909 pages File Size : 42,9 Mb Release : 2012-04-11 Category : Technology & Engineering ISBN : 9781118308059
Food Biochemistry and Food Processing by Benjamin K. Simpson,Leo M. L. Nollet,Fidel Toldrá,Soottawat Benjakul,Gopinadhan Paliyath,Y. H. Hui Pdf
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA
Chemistry and Biochemistry of Food by Jose Perez-Castineira Pdf
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.
Y. H. Hui,Wai-Kit Nip,Leo M. L. Nollet,Gopinadhan Paliyath,Benjamin K. Simpson
Author : Y. H. Hui,Wai-Kit Nip,Leo M. L. Nollet,Gopinadhan Paliyath,Benjamin K. Simpson Publisher : John Wiley & Sons Page : 786 pages File Size : 54,7 Mb Release : 2008-02-15 Category : Technology & Engineering ISBN : 9780470276341
Food Biochemistry and Food Processing by Y. H. Hui,Wai-Kit Nip,Leo M. L. Nollet,Gopinadhan Paliyath,Benjamin K. Simpson Pdf
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.
Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert
Author : Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert Publisher : John Wiley & Sons Page : 556 pages File Size : 42,7 Mb Release : 2016-05-02 Category : Science ISBN : 9781118674208
The Science of Cooking by Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert Pdf
The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments that can be completed with minimal equipment at the student’s home. Examples of these engaging and applicable experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. They are especially useful as a tool for teaching hypothesis design and the scientific process. The early chapters of the text serve as an introduction to necessary biology and chemistry fundamentals, such as molecular structure, chemical bonding, and cell theory, while food-based chapters cover: Dairy products (milk, ice cream, foams, and cheeses) Fruits and vegetables Meat and fish Bread Spices and herbs Beer and wine Chocolate and candies The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics. This unique approach offers an excellent way for chemistry, biology, or biochemistry departments to bring new students of all levels and majors into their classrooms.
Food Chemistry and Nutritional Biochemistry by Charles Zapsalis,R. Anderle Beck Pdf
Abstract: A textbook for students of food science and nutrition and a comprehensive reference volume for professional food scientists, practicing dietitians, and other medical professionals provides a detailed integration of food chemistry, biochemistry, and nutrition. The text consists of 3 major parts. The first part details the basic chemistry of food constituents, describes analytical methods for determining the nutrient composition of foods, and provides detailed discussions of nutritional energetics, photosynthesis, and food industry colloidal food systems. The second part outlines the integrated metabolism of all food constituents and discusses trace elements, food toxicants, nutritional and etiological factors related to various disease states, the effects of hormonal control on nutritional biochemical sequences, and food-drug interactions. The final part of the book provides basic information on molecular genetics as a basis for the application of engineering to the development of new foods. An extensive use of tablar data and illustrations is made throughout the book, and reference information is provided in 3 appendices.
Chemistry and Biochemistry of Food by Jose Perez-Castineira Pdf
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.
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m
Lipids in Foods by Frank D Gunstone,Frank A. Norris Pdf
Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural derivatives. These topics include an account of the chemical structure, separation, analysis, biochemistry, physical properties, chemical properties, and synthesis of these compounds. The remaining chapters include the recovery of fats and oils from their sources and the processes of refining, bleaching, hydrogenation, deodorization, fractionating, and interesterification. A segment is devoted to margarines and shortenings and to the problems of flavor stability and antioxidants. This text will be valuable to students wishing to know more about lipids and to those involved in this field of study.
Since the first edition was published there have been a number of introductory texts in food chemistry/biochemistry. This book, however, has stayed unique as it approaches the subject in far more detail and from the in vivo perspective. Written as a text for upper level undergraduates, this second edition builds upon the first in presenting state-of-the-art research in food science. Key Features * Expanded coverage and more recent findings incorporated in response to user comments * Incorporates latest research results in concise integrated form * Incorporates major breakthroughs in food science knowledge: ethylene biosynthesis, non-enzymatic browning and cleaning enzymes for better use
Food Chemistry Research Developments by Konstantinos N. Papadopoulos Pdf
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.
A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.
Development of food chemistry. Fats and other lipids. Carbohydrates. Proteins in foods. The flavor and aroma of food. Meat and products. Vegetables and fruits. Milk and milk products. cereals and their use. Food additives.