Chemistry Of Food And Nutrition

Author : S. Sumathi
Publisher : Unknown
Page : 220 pages
File Size : 47,9 Mb
Release : 2014-07-02
Category : Health & Fitness
ISBN : 9385433695

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Food Chemistry and Nutrition by S. Sumathi Pdf

Food chemistry plays a vital role in food industry because it helps Food Technologists to understand the components and behavior of food and nutritionists to develop healthy diets. The main aim of nutritional professionals now is to apply nutrition principles to promote health and well-being, to prevent disease and to restore health in individuals, families and community. To achieve this goal, application of various scientific principles of food and food processing is essential. This book "Food Chemistry and Nutrition: A comprehensive Treatise" presents the complete spectrum of information about these principles in a clear and accessible format. It serves as an ideal book for undergraduate/graduate students of Food Technology, Food Science and Nutrition. This book provides information on: - Major and minor food constituents, properties and food applications of carbohydrates, proteins & fats. - Different interactions in food systems and various changes in foods on storage and processing. - Nutritional functions of food and Recommended dietary allowances of nutrients. Digestion, absorption, transport and metabolism of nutrients.

Author : Michael Zeece
Publisher : Academic Press
Page : 432 pages
File Size : 52,8 Mb
Release : 2020-01-30
Category : Technology & Engineering
ISBN : 9780128117262

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Introduction to the Chemistry of Food by Michael Zeece Pdf

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 : Henry Clapp Sherman
Publisher : Unknown
Page : 486 pages
File Size : 51,9 Mb
Release : 1918
Category : Food
ISBN : HARVARD:HN3M5V

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Chemistry of Food and Nutrition by Henry Clapp Sherman Pdf

Author : Jan Velisek,Richard Koplik,Karel Cejpek
Publisher : John Wiley & Sons
Page : 1200 pages
File Size : 45,9 Mb
Release : 2020-07-21
Category : Technology & Engineering
ISBN : 9781119537656

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The Chemistry of Food by Jan Velisek,Richard Koplik,Karel Cejpek Pdf

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 : Tom Coultate
Publisher : Royal Society of Chemistry
Page : 620 pages
File Size : 42,8 Mb
Release : 2016
Category : Food
ISBN : 9781849738804

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Food: The Chemistry of its Components by Tom Coultate Pdf

This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.

Author : Werner Heimann
Publisher : Unknown
Page : 348 pages
File Size : 43,9 Mb
Release : 1980
Category : Food
ISBN : UCSC:32106005288482

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Fundamentals of Food Chemistry by Werner Heimann Pdf

Abstract: A survey of the principles of food chemistryapproaches the subject as a branch of applied biochemistryin which human nutrition is integrally related to humanmetabolism. The chemical reactions of food interact inhealth and disease, and thus modern food chemistry goes farbeyond analytical composition of foods. Part I of the textdiscusses nutritional aspects of food. Part 2 reviews thebasic food constituents, and includes a detailed description of the classification, behavior, and biochemical, medical,and metabolic effects of proteins, fats and lipids,carbohydrates, minerals, trace elements, vitamins, andenzymes. Part 3 examines human nutrient requirements andnutritional aspects of digestion, food preparation, cooking, and preservation.

Author : HENRY C. SHERMAN
Publisher : Unknown
Page : 0 pages
File Size : 53,9 Mb
Release : 2018
Category : Electronic
ISBN : 1033074535

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CHEMISTRY OF FOOD AND NUTRITION by HENRY C. SHERMAN Pdf

Author : Tom P. Coultate
Publisher : CRC Press
Page : 208 pages
File Size : 48,7 Mb
Release : 1984
Category : Health & Fitness
ISBN : UOM:39076000583760

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Food by Tom P. Coultate Pdf

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 : A. W. Duncan
Publisher : DigiCat
Page : 96 pages
File Size : 42,5 Mb
Release : 2022-09-15
Category : Fiction
ISBN : EAN:8596547354543

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The Chemistry of Food and Nutrition by A. W. Duncan Pdf

DigiCat Publishing presents to you this special edition of "The Chemistry of Food and Nutrition" by A. W. Duncan. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.

Author : Jianquan Kan,Kewei Chen
Publisher : Springer Nature
Page : 567 pages
File Size : 45,7 Mb
Release : 2021-05-17
Category : Technology & Engineering
ISBN : 9789811606106

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Essentials of Food Chemistry by Jianquan Kan,Kewei Chen Pdf

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.

Author : Duncan A W
Publisher : Hardpress Publishing
Page : 100 pages
File Size : 47,9 Mb
Release : 2016-06-23
Category : Electronic
ISBN : 1318812623

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The Chemistry of Food and Nutrition by Duncan A W Pdf

Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.

Author : Henry C. Sherman
Publisher : Unknown
Page : 721 pages
File Size : 55,6 Mb
Release : 1960
Category : Electronic
ISBN : OCLC:917203560

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Chemistry of food and nutrition by Henry C. Sherman Pdf

Author : Jan Velisek
Publisher : John Wiley & Sons
Page : 1139 pages
File Size : 52,9 Mb
Release : 2013-12-31
Category : Technology & Engineering
ISBN : 9781118384961

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The Chemistry of Food by Jan Velisek Pdf

THE CHEMISTRY OF FOOD THE CHEMISTRY OF FOOD This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water, and in addition to chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Each chapter addresses one of the main individual components of food, reviewing its important properties and functions. Detailed descriptions and explanations of the changes and chemical/biochemical reactions that occur under different conditions are also covered. The book provides a comprehensive overview of the chemical composition of foods and the changes that take place during food production, processing and storage. With an extensive list of tables and its comprehensive coverage, this almost encyclopaedic volume will be ideal for students at the Masters level and beyond, and is a vital all-in-one reference for professional food chemists, researchers and the food industry. The Chemistry of Food is supported by a website of online resources, including web links to relevant news and journal articles, references and further reading, glossary of key terms, and revision notes for all topics/chapters.

Author : P. M. Gaman,K. B. Sherrington
Publisher : Elsevier
Page : 259 pages
File Size : 46,8 Mb
Release : 2013-10-22
Category : Cooking
ISBN : 9781483136332

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The Science of Food by P. M. Gaman,K. B. Sherrington Pdf

The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.

Author : Claire S. Allardyce
Publisher : Royal Society of Chemistry
Page : 341 pages
File Size : 44,6 Mb
Release : 2012
Category : Medical
ISBN : 9781849733250

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Fat Chemistry by Claire S. Allardyce Pdf

Written in an accessible style, this book probes the chemistry of fat in our bodies, providing a unique insight into understanding obesity.