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Author : Tim Hutton
Publisher : Royal Society of Chemistry
Page : 124 pages
File Size : 53,7 Mb
Release : 2002
Category : Science
ISBN : 0905942507
This text provides an introduction to food composition and how this influences manufacturing systems and processes.
Author : Tom P. Coultate
Publisher : CRC Press
Page : 208 pages
File Size : 46,9 Mb
Release : 1984
Category : Health & Fitness
ISBN : UOM:39076000583760
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 : Jan Velisek,Richard Koplik,Karel Cejpek
Publisher : John Wiley & Sons
Page : 1200 pages
File Size : 41,5 Mb
Release : 2020-07-29
Category : Technology & Engineering
ISBN : 9781119537540
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 : Robert Alexander McCance,Elsie May Widdowson
Publisher : Unknown
Page : 168 pages
File Size : 55,5 Mb
Release : 1947
Category : Food
ISBN : UOM:39015007382230
Author : Wilbur Olin Atwater,Charles D. Woods
Publisher : Unknown
Page : 76 pages
File Size : 43,8 Mb
Release : 1896
Category : Food
ISBN : UVA:X030348906
Author : Michael Zeece
Publisher : Academic Press
Page : 432 pages
File Size : 53,8 Mb
Release : 2020-01-30
Category : Technology & Engineering
ISBN : 9780128117262
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 : Tom Coultate
Publisher : Royal Society of Chemistry
Page : 620 pages
File Size : 43,8 Mb
Release : 2016
Category : Food
ISBN : 9781849738804
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 : Wilbur Olin Atwater,Arthur Peyton Bryant
Publisher : Unknown
Page : 96 pages
File Size : 40,7 Mb
Release : 1906
Category : Food
ISBN : STANFORD:36105029368847
Author : Robert Alexander McCance,Elsie May Widdowson
Publisher : Unknown
Page : 156 pages
File Size : 47,8 Mb
Release : 1946
Category : Food
ISBN : LCCN:46005856
Author : Wilbur Olin Atwater,Charles D. Woods
Publisher : Unknown
Page : 47 pages
File Size : 48,6 Mb
Release : 1896
Category : Food
ISBN : OCLC:6536048
Author : Zdzislaw E. Sikorski
Publisher : CRC Press
Page : 388 pages
File Size : 51,5 Mb
Release : 2002-06-27
Category : Technology & Engineering
ISBN : 1587161494
An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components and their effects on food product quality. It emphasizes the mechanisms of reactions of components in food systems during storage and processing and their effects on the quality attributes of food products, including nutrition and sensory attributes. International experts provide concise presentations of the current state of knowledge on the content, structure, chemical reactivity, and functional properties of food components. This second edition includes two new chapters covering chemical composition and structure in foods and probiotics in foods.
Author : Leonard W. Aurand
Publisher : Springer Science & Business Media
Page : 699 pages
File Size : 41,7 Mb
Release : 2013-11-11
Category : Science
ISBN : 9789401573986
There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.
Author : Peter Chi Keung Cheung,Bhavbhuti M. Mehta
Publisher : Springer
Page : 0 pages
File Size : 52,6 Mb
Release : 2015-10-19
Category : Technology & Engineering
ISBN : 364236604X
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 : Werner Heimann
Publisher : Unknown
Page : 358 pages
File Size : 40,7 Mb
Release : 1980
Category : Technology & Engineering
ISBN : UOM:39015004532480
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 : Wilbur Olin Atwater,Arthur Peyton Bryant
Publisher : Unknown
Page : 87 pages
File Size : 53,8 Mb
Release : 1902
Category : Food
ISBN : OCLC:39823294