Food Chemistry And Nutrition

Author : S. Sumathi
Publisher : Unknown
Page : 220 pages
File Size : 50,5 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 : Professor Dr.-Ing. H.-D. Belitz,Professor Dr.-Ing. W. Grosch
Publisher : Springer Science & Business Media
Page : 1034 pages
File Size : 54,6 Mb
Release : 2013-04-17
Category : Technology & Engineering
ISBN : 9783662072813

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Food Chemistry by Professor Dr.-Ing. H.-D. Belitz,Professor Dr.-Ing. W. Grosch Pdf

This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.

Author : Jan Velisek,Richard Koplik,Karel Cejpek
Publisher : John Wiley & Sons
Page : 1200 pages
File Size : 43,7 Mb
Release : 2020-07-29
Category : Technology & Engineering
ISBN : 9781119537540

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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 : Charles Zapsalis,R. Anderle Beck
Publisher : John Wiley & Sons
Page : 1256 pages
File Size : 55,7 Mb
Release : 1985
Category : Biochemistry
ISBN : UOM:49015001044040

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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.

Author : Jianquan Kan,Kewei Chen
Publisher : Springer Nature
Page : 567 pages
File Size : 42,7 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 : Michael Zeece
Publisher : Academic Press
Page : 432 pages
File Size : 45,5 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 : Werner Heimann
Publisher : Unknown
Page : 358 pages
File Size : 48,9 Mb
Release : 1980
Category : Technology & Engineering
ISBN : UOM:39015004532480

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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 : Konstantinos N. Papadopoulos
Publisher : Nova Publishers
Page : 320 pages
File Size : 52,9 Mb
Release : 2008
Category : Science
ISBN : 1604562625

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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.

Author : S. Sumathi
Publisher : Unknown
Page : 0 pages
File Size : 43,7 Mb
Release : 2020
Category : Electronic
ISBN : 9386584115

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Food Chemistry and Nutrition by S. Sumathi Pdf

Author : Tom P. Coultate
Publisher : CRC Press
Page : 208 pages
File Size : 53,9 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 : Alex V. Ramani
Publisher : MJP Publisher
Page : 320 pages
File Size : 40,8 Mb
Release : 2019-06-12
Category : Technology & Engineering
ISBN : 8210379456XXX

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Food Chemistry by Alex V. Ramani Pdf

T Food, Nutrition and Health, Carbohydrates Proteins and Amino Acids Lipids Vitamins Minerals and Water Food Processing Food Additives Food Adulteration and Testing Food Products Energy Metabolism

Author : Henry Clapp Sherman
Publisher : Unknown
Page : 474 pages
File Size : 41,8 Mb
Release : 1918
Category : Food
ISBN : UCAL:$B243308

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Chemistry of Food and Nutrition by Henry Clapp Sherman Pdf

Author : Richard Owusu-Apenten
Publisher : CRC Press
Page : 270 pages
File Size : 44,9 Mb
Release : 2004-12-16
Category : Technology & Engineering
ISBN : 9781420058178

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Introduction to Food Chemistry by Richard Owusu-Apenten Pdf

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu

Author : George Inglett
Publisher : Elsevier
Page : 712 pages
File Size : 55,9 Mb
Release : 2012-12-02
Category : Cooking
ISBN : 9780323143103

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Tropical Food: Chemistry and Nutrition by George Inglett Pdf

Tropical Foods: Chemistry and Nutrition, Volume 2 contains the proceedings of an International Conference on Tropical Foods: Chemistry and Nutrition, held in Honolulu, Hawaii, on March 28-30, 1979. The papers explore the chemical and nutritional aspects of tropical foods from around the world, including vegetables, coconut foods, wheat, and soybean foods. This volume is comprised of 19 chapters and begins with an overview of the nutritional aspects of some tropical plant foods by focusing on nutrition, the nutritional composition of some plant foods, and the applications and limitations of food composition tables, along with assessment of nutritional status and some obstacles to nutritional health. The next chapter surveys tropical foods in the Far East, with emphasis on the processing and nutritional evaluation of fermented foods as well as fermentation and other methods of food preservation. Vegetable production in tropical Asian countries such as the Philippines is also considered. Subsequent chapters look at tropical home gardens as a nutrition intervention, tropical foods in Central America, and some aspects of traditional African foods. This book should be a valuable resource for biochemists, nutritionists, and nutritional scientists.

Author : P. M. Gaman,K. B. Sherrington
Publisher : Elsevier
Page : 258 pages
File Size : 40,6 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.