Introduction to the Chemistry of Food
  • Author : Michael Zeece
  • Release Date : 30 January 2020
  • Publisher : Academic Press
  • Genre : Technology & Engineering
  • Pages : 430
  • ISBN 13 : 9780128117262

Introduction to the Chemistry of Food Book Summary

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 the Chemistry of Food

Introduction to the Chemistry of Food

Author : Michael Zeece
Publisher : Academic Press
Genre : Technology & Engineering
Total View : 4621 Views
File Size : 52,7 Mb
Get Book

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 ...

Introduction to Food Chemistry

Introduction to Food Chemistry

Author : Richard Owusu-Apenten
Publisher : CRC Press
Genre : Technology & Engineering
Total View : 4203 Views
File Size : 46,7 Mb
Get Book

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 ...

An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food

Author : John N. Coupland
Publisher : Springer
Genre : Technology & Engineering
Total View : 3616 Views
File Size : 46,9 Mb
Get Book

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 ...

The Chemistry of Food

The Chemistry of Food

Author : Jan Velisek,Richard Koplik,Karel Cejpek
Publisher : John Wiley & Sons
Genre : Technology & Engineering
Total View : 4470 Views
File Size : 47,7 Mb
Get Book

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, ...

Essentials of Food Chemistry

Essentials of Food Chemistry

Author : Jianquan Kan,Kewei Chen
Publisher : Springer Nature
Genre : Technology & Engineering
Total View : 7534 Views
File Size : 48,8 Mb
Get Book

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 ...

Physical Chemistry of Foods

Physical Chemistry of Foods

Author : Pieter Walstra
Publisher : CRC Press
Genre : Technology & Engineering
Total View : 602 Views
File Size : 50,5 Mb
Get Book

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, ...

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry

Author : Anonim
Publisher : Elsevier
Genre : Technology & Engineering
Total View : 1336 Views
File Size : 54,6 Mb
Get Book

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 ...