Introduction to the Chemistry of Food

Produk Detail:
  • Author : Michael Zeece
  • Publisher : Academic Press
  • Pages : 430 pages
  • ISBN : 0128117265
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Introduction to the Chemistry of Food

Download or Read online Introduction to the Chemistry of Food full in PDF, ePub and kindle. this book written by Michael Zeece and published by Academic Press which was released on 30 January 2020 with total page 430 pages. We cannot guarantee that Introduction to the Chemistry of Food book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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
  • Release : 30 January 2020
GET THIS BOOK Introduction to the Chemistry of Food

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

Introduction to Food Chemistry

Introduction to Food Chemistry
  • Author : Richard Owusu-Apenten
  • Publisher : CRC Press
  • Release : 16 December 2004
GET THIS BOOK Introduction to Food Chemistry

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

Introduction to the Physical Chemistry of Foods

Introduction to the Physical Chemistry of Foods
  • Author : Christos Ritzoulis
  • Publisher : CRC Press
  • Release : 23 April 2013
GET THIS BOOK Introduction to the Physical Chemistry of Foods

Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background. The text begins with basic physical chemistry concepts, building a foundation of knowledge

The Chemistry of Food

The Chemistry of Food
  • Author : Jan Velisek,Richard Koplik,Karel Cejpek
  • Publisher : John Wiley & Sons
  • Release : 21 July 2020
GET THIS BOOK The Chemistry of Food

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

Introduction to Food Chemistry

Introduction to Food Chemistry
  • Author : Vassilis Kontogiorgos
  • Publisher : Unknown
  • Release : 01 February 2023
GET THIS BOOK Introduction to Food Chemistry

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that

Food Irradiation

Food Irradiation
  • Author : Walter Urbain
  • Publisher : Elsevier
  • Release : 02 December 2012
GET THIS BOOK Food Irradiation

Food Irradiation focuses on the fundamental aspects and applications of food irradiation. It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses the nature of ionizing radiation, as well as its interaction with matter, the biological effects it induces in living organisms associated with food such as raw fruits and vegetables, and the application of these effects in treating foods. The book also highlights some aspects of food irradiation that have potential significance in commercial usage, including

Introduction to Food Engineering

Introduction to Food Engineering
  • Author : R. Paul Singh,Dennis R. Heldman
  • Publisher : Gulf Professional Publishing
  • Release : 29 June 2001
GET THIS BOOK Introduction to Food Engineering

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present

Food Chemistry

Food Chemistry
  • Author : David E. Newton
  • Publisher : Infobase Publishing
  • Release : 01 February 2023
GET THIS BOOK Food Chemistry

Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. This work offers information on the field of altering foods for human consumption. It describes the differences between synthetic, engineered, irradiated, and organic foods.

Chemistry

Chemistry
  • Author : Choon H. Do,Attila E. Pavlath
  • Publisher : CRC Press
  • Release : 01 September 2017
GET THIS BOOK Chemistry

This book discusses the vital role of chemistry in everyday life. It encourages readers to understand how the knowledge of chemistry is important for the development of society and a better future. The text is organized into three parts. Part 1 covers the historical aspects of chemistry and discusses how countless discoveries since the beginning of life on earth have benefited human beings. Part 2 focuses on modern life and describes chemistry’s contribution to the developments in the fields of food

Introduction to Applied Colloid and Surface Chemistry

Introduction to Applied Colloid and Surface Chemistry
  • Author : Georgios M. Kontogeorgis,Soren Kiil
  • Publisher : John Wiley & Sons
  • Release : 28 March 2016
GET THIS BOOK Introduction to Applied Colloid and Surface Chemistry

Colloid and Surface Chemistry is a subject of immense importance and implications both to our everyday life and numerous industrial sectors, ranging from coatings and materials to medicine and biotechnology. How do detergents really clean? (Why can't we just use water?) Why is milk "milky"? Why do we use eggs so often for making sauces? Can we deliver drugs in better and controlled ways? Coating industries wish to manufacture improved coatings e.g. for providing corrosion resistance, which are also

Chemical and Functional Properties of Food Saccharides

Chemical and Functional Properties of Food Saccharides
  • Author : Piotr Tomasik
  • Publisher : CRC Press
  • Release : 20 October 2003
GET THIS BOOK Chemical and Functional Properties of Food Saccharides

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Benjamin K. Simpson,Leo M. L. Nollet,Fidel Toldrá,Soottawat Benjakul,Gopinadhan Paliyath,Y. H. Hui
  • Publisher : John Wiley & Sons
  • Release : 11 April 2012
GET THIS BOOK Food Biochemistry and Food Processing

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential

The Chemistry of Frozen Vegetables

The Chemistry of Frozen Vegetables
  • Author : Izabela Steinka,Caterina Barone,Salvatore Parisi,Marina Micali
  • Publisher : Springer
  • Release : 30 March 2017
GET THIS BOOK The Chemistry of Frozen Vegetables

This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to the microbiological colonization of vegetables during the freezing treatments and to the chemical and physical modifications associated. The authors explore the undesired effects of this colonization through the lens of the antibiotic-resistant Staphylococci found in hermetically-package frozen vegetables. With this informative