Mechanism And Theory In Food Chemistry Second Edition

Author : Dominic W.S. Wong
Publisher : Springer
Page : 450 pages
File Size : 42,6 Mb
Release : 2018-08-30
Category : Technology & Engineering
ISBN : 3319844865

Get Book

Mechanism and Theory in Food Chemistry, Second Edition by Dominic W.S. Wong Pdf

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms. This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick. Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science.

Author : Dominic W.S. Wong
Publisher : Springer
Page : 450 pages
File Size : 40,9 Mb
Release : 2017-11-08
Category : Technology & Engineering
ISBN : 9783319507668

Get Book

Mechanism and Theory in Food Chemistry, Second Edition by Dominic W.S. Wong Pdf

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms. This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick. Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science.

Author : Dominic W.S. Wong
Publisher : Boom Koninklijke Uitgevers
Page : 456 pages
File Size : 40,5 Mb
Release : 1989-09-30
Category : Technology & Engineering
ISBN : 0442207530

Get Book

Mechanism and Theory in Food Chemistry by Dominic W.S. Wong Pdf

This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing and storage and interactions among the components of foods. The autho r has stressed the principles of the reaction mechanisms, carefully de tailing what is known to occur or is expected to occur based on his de tailed understanding of organic chemical reactions. This unifies the t hemes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification, etc., that are key to the conceptual approach used.

Author : Jan Velisek,Richard Koplik,Karel Cejpek
Publisher : John Wiley & Sons
Page : 1200 pages
File Size : 44,5 Mb
Release : 2020-07-29
Category : Technology & Engineering
ISBN : 9781119537540

Get Book

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 : Dominic W. S. Wong
Publisher : Unknown
Page : 428 pages
File Size : 52,9 Mb
Release : 1996-02-01
Category : Chemical reactions
ISBN : 8123904827

Get Book

Mechanism and Theory in Food Chemistry (PB) by Dominic W. S. Wong Pdf

Author : Jianquan Kan,Kewei Chen
Publisher : Springer
Page : 564 pages
File Size : 47,7 Mb
Release : 2022-06-01
Category : Technology & Engineering
ISBN : 9811606129

Get Book

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 : John M. deMan
Publisher : Springer Science & Business Media
Page : 524 pages
File Size : 44,6 Mb
Release : 2013-02-01
Category : Technology & Engineering
ISBN : 9781461463900

Get Book

Principles of Food Chemistry by John M. deMan Pdf

This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu improved properties.

Author : Jim Smith,Lily Hong-Shum
Publisher : John Wiley & Sons
Page : 1038 pages
File Size : 44,6 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9781405172417

Get Book

Food Additives Data Book by Jim Smith,Lily Hong-Shum Pdf

This major new reference work covers all the "must-have" technicaldata on food additives. Compiled by food industry experts with aproven track record of producing high quality reference work, thisvolume is the definitive resource for technologists in small,medium and large companies, and for workers in research, governmentand academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, Emulsifiers, Flour additives, Acidulants, Sequestrants,Antioxidants, Flavour enhancers, Colour, Sweeteners,Polysaccharides, Solvents. Entries include information on: Function and Applications,Safety issues, International legal issues, Alternatives, Synonyms,Molecular Formula and mass, Alternative forms, Appearance, Boiling,melting, and flash points, density, purity, water content,solubility, Synergists, Antagonists, and more with full andeasy-to-follow-up references.

Author : Alex V. Ramani
Publisher : MJP Publisher
Page : 320 pages
File Size : 45,8 Mb
Release : 2019-06-12
Category : Technology & Engineering
ISBN : 8210379456XXX

Get Book

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 : Dominic W.S. Wong
Publisher : Springer
Page : 0 pages
File Size : 44,5 Mb
Release : 2017-11-24
Category : Technology & Engineering
ISBN : 3319507656

Get Book

Mechanism and Theory in Food Chemistry, Second Edition by Dominic W.S. Wong Pdf

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms. This book is the only work which provides in-depth focus on aspects of reaction mechanisms and theories in the chemistry of food and food systems. With more than 500 chemical equations and figures, this book provides unusual clarity and relevance, and fills a significant gap in food chemistry literature. It is a definitive source to consult regarding the important mechanisms that make food components and reactions tick. Mechanism and Theory in Food Chemistry has been a popular resource for students and researchers alike since its publication in 1989. This important new edition contains updates on the original text encompassing a quarter century of advances in food chemistry. Many parts of the original chapters are revised to make for smoother navigation through the subjects, to better explain the underlying chemistry concepts and to fulfill the need of adding topics of emerging importance. New sections on fatty acids, lipid oxidation, meat, milk, soybean and wheat proteins, starch and many more have been incorporated throughout the revision. This updated edition provides an excellent source of all the important chemical mechanisms and theories involved with food science.

Author : Lillian Hoagland Meyer
Publisher : A V I Publishing Company
Page : 408 pages
File Size : 52,8 Mb
Release : 1978
Category : Technology & Engineering
ISBN : UOM:49015001044032

Get Book

Food Chemistry by Lillian Hoagland Meyer Pdf

Includes index.

Author : Srinivasan Damodaran,Kirk L. Parkin
Publisher : CRC Press
Page : 1438 pages
File Size : 54,8 Mb
Release : 2017-05-25
Category : Medical
ISBN : 9781482243666

Get Book

Fennema's Food Chemistry by Srinivasan Damodaran,Kirk L. Parkin Pdf

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

Author : Richard Owusu-Apenten
Publisher : CRC Press
Page : 270 pages
File Size : 49,5 Mb
Release : 2004-12-16
Category : Technology & Engineering
ISBN : 9781420058178

Get Book

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 : Lillian Hoagland Meyer
Publisher : Unknown
Page : 462 pages
File Size : 50,8 Mb
Release : 1961
Category : Food
ISBN : UCAL:B4344559

Get Book

Food Chemistry by Lillian Hoagland Meyer Pdf

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.

Author : Harish Kumar Chopra,Parmjit Singh Panesar
Publisher : Alpha Science International, Limited
Page : 0 pages
File Size : 52,8 Mb
Release : 2010
Category : Nature
ISBN : 184265599X

Get Book

Food Chemistry by Harish Kumar Chopra,Parmjit Singh Panesar Pdf

Covers different chemical reactions occurring in foods. This book discusses the fundamental reactions and compares the basic organic functional group transformations with biosynthetic reactions in foods followed by a chapter on water covering its role in various food processes methodologies.