Introduction to the Chemistry of Food Book

Introduction to the Chemistry of Food


  • Author : Michael Zeece
  • Publisher : Academic Press
  • Release Date : 2020-01-30
  • Genre: Technology & Engineering
  • Pages : 430
  • ISBN 10 : 9780128117262

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Introduction to the Chemistry of Food Excerpt :

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

Introduction to Food Chemistry Book

Introduction to Food Chemistry


  • Author : Richard Owusu-Apenten
  • Publisher : CRC Press
  • Release Date : 2004-12-16
  • Genre: Technology & Engineering
  • Pages : 272
  • ISBN 10 : 9781420058178

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Introduction to Food Chemistry Excerpt :

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

The Chemistry of Food Book

The Chemistry of Food


  • Author : Jan Velisek
  • Publisher : John Wiley & Sons
  • Release Date : 2020-07-21
  • Genre: Technology & Engineering
  • Pages : 1200
  • ISBN 10 : 9781119537656

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The Chemistry of Food Excerpt :

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.

An Introduction to the Physical Chemistry of Food Book

An Introduction to the Physical Chemistry of Food


  • Author : John N. Coupland
  • Publisher : Springer
  • Release Date : 2014-06-30
  • Genre: Technology & Engineering
  • Pages : 182
  • ISBN 10 : 9781493907618

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An Introduction to the Physical Chemistry of Food Excerpt :

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.

Introduction to Food Chemistry Book

Introduction to Food Chemistry


  • Author : Vassilis Kontogiorgos
  • Publisher : Springer Nature
  • Release Date : 2022-05-20
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : 9783030856427

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Introduction to Food Chemistry Excerpt :

Encyclopedia of Food Chemistry Book

Encyclopedia of Food Chemistry


  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2018-11-22
  • Genre: Technology & Engineering
  • Pages : 2194
  • ISBN 10 : 9780128140451

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Encyclopedia of Food Chemistry Excerpt :

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Food Protein Chemistry Book

Food Protein Chemistry


  • Author : Joe Regenstein
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Genre: Technology & Engineering
  • Pages : 368
  • ISBN 10 : 9780323153867

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Food Protein Chemistry Excerpt :

Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists despite the fact that their use in the food supply emphasizes their biological nature. Key topics discussed include proteins as essential to life; amino acids; protein classification; selected proteins of the most important food systems; and protein structure. The book also includes chapters on protein measurement; protein purification; and spectral techniques for the study of proteins. The book requires readers to have the equivalent of the Institute of Food Technologists requirements for undergraduate food science majors. It also assumes a knowledge of math through calculus. While primarily intended for senior and first-year graduate food science students, the text may also be useful to researchers in allied fields.

Fennema s Food Chemistry Book

Fennema s Food Chemistry


  • Author : Srinivasan Damodaran
  • Publisher : CRC Press
  • Release Date : 2017-05-25
  • Genre: Medical
  • Pages : 1107
  • ISBN 10 : 9781482208139

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Fennema s Food Chemistry Excerpt :

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.

Physical Chemistry of Foods Book
Score: 4
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Physical Chemistry of Foods


  • Author : Pieter Walstra
  • Publisher : CRC Press
  • Release Date : 2002-10-08
  • Genre: Technology & Engineering
  • Pages : 832
  • ISBN 10 : 0203910435

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Physical Chemistry of Foods Excerpt :

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Introductory Food Chemistry Book

Introductory Food Chemistry


  • Author : John W. Brady
  • Publisher : Comstock Publishing Associates
  • Release Date : 2013
  • Genre: Cooking
  • Pages : 638
  • ISBN 10 : 0801450756

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Introductory Food Chemistry Excerpt :

Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids.

Essentials of Food Chemistry Book

Essentials of Food Chemistry


  • Author : Jianquan Kan
  • Publisher : Springer Nature
  • Release Date : 2021
  • Genre: Carbohydrates
  • Pages : 567
  • ISBN 10 : 9789811606106

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Essentials of Food Chemistry Excerpt :

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.

Soft Chemistry and Food Fermentation Book

Soft Chemistry and Food Fermentation


  • Author : Alexandru Mihai Grumezescu
  • Publisher : Academic Press
  • Release Date : 2017-07-18
  • Genre: Technology & Engineering
  • Pages : 548
  • ISBN 10 : 9780128112045

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Soft Chemistry and Food Fermentation Excerpt :

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

The Science of Cooking Book

The Science of Cooking


  • Author : Joseph J. Provost
  • Publisher : John Wiley & Sons
  • Release Date : 2016-04-29
  • Genre: Science
  • Pages : 544
  • ISBN 10 : 9781119210320

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The Science of Cooking Excerpt :

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

The Chemistry of Food Additives and Preservatives Book

The Chemistry of Food Additives and Preservatives


  • Author : Titus A. M. Msagati
  • Publisher : John Wiley & Sons
  • Release Date : 2012-09-12
  • Genre: Technology & Engineering
  • Pages : 336
  • ISBN 10 : 9781118274118

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The Chemistry of Food Additives and Preservatives Excerpt :

The Chemistry of Food Additives and Preservatives is anup-to-date reference guide on the range of different types ofadditives (both natural and synthetic) used in the food industrytoday. It looks at the processes involved in inputting additivesand preservatives to foods, and the mechanisms and methods used.The book contains full details about the chemistry of each majorclass of food additive, showing the reader not just what kind ofadditives are used and what their functions are, but also how theywork and how they can have multiple functionalities. Inaddition, this book covers numerous new additives currentlybeing introduced, and an explanation of how the quality of these isascertained and how consumer safety is ensured.

Food Chemistry Book

Food Chemistry


  • Author : Professor Dr.-Ing. H.-D. Belitz
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-04-17
  • Genre: Technology & Engineering
  • Pages : 993
  • ISBN 10 : 9783662072813

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Food Chemistry Excerpt :

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.