Introduction to the Chemistry of Food

• Author : Michael Zeece
• Publisher : Academic Press
• Release : 30 January 2020

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

• Author : John N. Coupland
• Publisher : Springer
• Release : 30 June 2014

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

• Author : Richard Owusu-Apenten
• Publisher : CRC Press
• Release : 16 December 2004

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 : Joe Regenstein
• Publisher : Elsevier
• Release : 02 December 2012

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

• Author : S. Suzanne Nielsen
• Publisher : Aspen Publishers
• Release : 13 June 1994

• Author : Richard Owusu-Apenten
• Publisher : CRC Press
• Release : 16 December 2004

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 assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the

• Author : Christos Ritzoulis
• Publisher : CRC Press
• Release : 23 April 2013

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

• Author : Anonim
• Publisher : Elsevier
• Release : 22 November 2018

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,

• Author : John W. Brady
• Publisher : Comstock Publishing Associates
• Release : 13 June 2021

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.

• Author : John N. Coupland
• Publisher : Unknown
• Release : 13 June 2021

"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

• Author : Isaias Raw
• Publisher : Unknown
• Release : 13 June 1975

• Author : Baby Professor
• Publisher : Speedy Publishing LLC
• Release : 15 February 2017

Science is everywhere! In fact, it’s also present in the food you eat. Your can use this really cool chemistry book to bring science closer to the consciousness of your young learner. This is an amazing book that combines appropriate pictures with handpicked texts to ensure that information really sinks in the mind. So what are you waiting for? Go ahead and grab a copy now!

• Author : Salvatore Parisi,Caterina Barone,Ramesh Kumar Sharma
• Publisher : Springer
• Release : 13 May 2016

This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to notification procedures, including also new tools, which were launched in 2014: iRASFF and the RASFF Consumer Portal. In an introduction, the present status of the RASFF, which had originally been introduced in 1979, is briefly reviewed. It is described as the main basis of modern food policy in Europe, enabling member countries

• Author : Federico Marini
• Publisher : Elsevier Inc. Chapters
• Release : 08 June 2013

The chapter describes the motivation behind the book and introduces the role of chemometrics in food quality control and authentication. A brief description of the structure of the monograph is also provided.

• Author : Tom Coultate
• Publisher : Royal Society of Chemistry
• Release : 13 June 2021