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Author : Zella Isabel Perkins Egdahl
Publisher :
ISBN 13 :
Total Pages : 96 pages
Book Rating : 4.:/5 (89 download)
Download or read book An Elementary Course of Food Chemistry written by Zella Isabel Perkins Egdahl and published by . This book was released on 1913 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Zella Isabel Perkins Egdahl
Publisher : Nabu Press
ISBN 13 : 9781294075509
Total Pages : 94 pages
Book Rating : 4.0/5 (755 download)
Download or read book An Elementary Course of Food Chemistry... - Primary Source Edition written by Zella Isabel Perkins Egdahl and published by Nabu Press. This book was released on 2013-10 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ An Elementary Course Of Food Chemistry Zella Isabel Perkins Egdahl Dunn Co. News Co., 1913
Author : Jan Velisek
Publisher : John Wiley & Sons
ISBN 13 : 1118384962
Total Pages : 1139 pages
Book Rating : 4.1/5 (183 download)
Download or read book The Chemistry of Food written by Jan Velisek and published by John Wiley & Sons. This book was released on 2013-12-31 with total page 1139 pages. Available in PDF, EPUB and Kindle. Book excerpt: THE CHEMISTRY OF FOOD THE CHEMISTRY OF FOOD This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water, and in addition to chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Each chapter addresses one of the main individual components of food, reviewing its important properties and functions. Detailed descriptions and explanations of the changes and chemical/biochemical reactions that occur under different conditions are also covered. The book provides a comprehensive overview of the chemical composition of foods and the changes that take place during food production, processing and storage. With an extensive list of tables and its comprehensive coverage, this almost encyclopaedic volume will be ideal for students at the Masters level and beyond, and is a vital all-in-one reference for professional food chemists, researchers and the food industry. The Chemistry of Food is supported by a website of online resources, including web links to relevant news and journal articles, references and further reading, glossary of key terms, and revision notes for all topics/chapters.
Author : Zella Isabel Perkins Egdahl
Publisher : Andesite Press
ISBN 13 : 9781296840815
Total Pages : 94 pages
Book Rating : 4.8/5 (48 download)
Download or read book An Elementary Course of Food Chemistry written by Zella Isabel Perkins Egdahl and published by Andesite Press. This book was released on 2015-08-13 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Zella P. Egdahl
Publisher : Mjp Publishers
ISBN 13 : 9788180943119
Total Pages : 0 pages
Book Rating : 4.9/5 (431 download)
Download or read book AN ELEMENTARY COURSE OF FOOD CHEMISTRY written by Zella P. Egdahl and published by Mjp Publishers. This book was released on 2023-02-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ernest R. Vieira
Publisher : Springer Science & Business Media
ISBN 13 : 9780834216570
Total Pages : 456 pages
Book Rating : 4.2/5 (165 download)
Download or read book Elementary Food Science written by Ernest R. Vieira and published by Springer Science & Business Media. This book was released on 1999-02-28 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Aspen Food Science Text Series Book. Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
Author : Frank Lee
Publisher : Springer Science & Business Media
ISBN 13 : 9401173761
Total Pages : 565 pages
Book Rating : 4.4/5 (11 download)
Download or read book Basic Food Chemistry written by Frank Lee and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug gestions and constructive criticism.
Author : Vassilis Kontogiorgos
Publisher : Springer Nature
ISBN 13 : 3030856429
Total Pages : 205 pages
Book Rating : 4.0/5 (38 download)
Download or read book Introduction to Food Chemistry written by Vassilis Kontogiorgos and published by Springer Nature. This book was released on 2021-12-01 with total page 205 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.
Author : Henry C. (Henry Clapp) Sherman
Publisher :
ISBN 13 : 9781293350645
Total Pages : 484 pages
Book Rating : 4.3/5 (56 download)
Download or read book Chemistry of Food and Nutrition - Primary Source Edition written by Henry C. (Henry Clapp) Sherman and published by . This book was released on 2013-12 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John M. deMan
Publisher : Springer Science & Business Media
ISBN 13 : 1461463904
Total Pages : 524 pages
Book Rating : 4.4/5 (614 download)
Download or read book Principles of Food Chemistry written by John M. deMan and published by Springer Science & Business Media. This book was released on 2013-02-01 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : John M. deMan
Publisher : Springer
ISBN 13 : 3319636073
Total Pages : 614 pages
Book Rating : 4.3/5 (196 download)
Download or read book Principles of Food Chemistry written by John M. deMan and published by Springer. This book was released on 2018-02-09 with total page 614 pages. Available in PDF, EPUB and Kindle. Book excerpt: Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.
Author : Dominic W.S. Wong
Publisher : Springer
ISBN 13 : 3319507664
Total Pages : 460 pages
Book Rating : 4.3/5 (195 download)
Download or read book Mechanism and Theory in Food Chemistry, Second Edition written by Dominic W.S. Wong and published by Springer. This book was released on 2017-11-08 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Owen R. Fennema
Publisher : CRC Press
ISBN 13 : 9780824796914
Total Pages : 1096 pages
Book Rating : 4.7/5 (969 download)
Download or read book Food Chemistry, Third Edition written by Owen R. Fennema and published by CRC Press. This book was released on 1996-06-19 with total page 1096 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
Author : H.-D. Belitz
Publisher : Springer Science & Business Media
ISBN 13 : 9783540408178
Total Pages : 1132 pages
Book Rating : 4.4/5 (81 download)
Download or read book Food Chemistry written by H.-D. Belitz and published by Springer Science & Business Media. This book was released on 2004-04-22 with total page 1132 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 3rd edition has been extensively re-written and many topics of particular interest to food technologists have been added or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1,100 food components. This standard text and reference is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with the up-to-date information they require. The extensive tables for easy reference, the wealth of information, and the comprehensive subject index aid advanced students to acquire in-depth insight into food chemistry and technology and make this book also a valuable on-the-job reference for chemists, food chemists, food technologists, and more. Praise for the first edition: "Few books on food chemistry treat the subject as exhaustively researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." (JACS)
Author : Owen R. Fennema
Publisher :
ISBN 13 :
Total Pages : 1016 pages
Book Rating : 4.3/5 (91 download)
Download or read book Food Chemistry written by Owen R. Fennema and published by . This book was released on 1985 with total page 1016 pages. Available in PDF, EPUB and Kindle. Book excerpt: The third edition of Fennema's standard text offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin. Organizedin a logical, step-by-step presentation ranging from simple to more complex systems, Food Chemistry, Third Edition discusses water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colorants; flavors; food additives; toxic substances; characteristic of milk; characteristics of milk; characteristics of edible muscle tissue; and characteristics of edible plant tissue.
Author : Tom P. Coultate
Publisher : Royal Society of Chemistry
ISBN 13 : 0854041117
Total Pages : 523 pages
Book Rating : 4.8/5 (54 download)
Download or read book Food written by Tom P. Coultate and published by Royal Society of Chemistry. This book was released on 2009 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced. Features include: "Special Topics" section at the end of each chapter for specialist readers and advanced students An exhaustive index and the structural formulae of over 500 food components Comprehensive listings of recent, relevant review articles and recommended books for further reading Frequent references to wider issues e.g. the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that that anyone with an interest in food issues will find it invaluable. Extracts from reviews of previous editions: "very detailed and readable ... the author is to be congratulated" The British Nutrition Foundation, 1985 "a superb book to have by your side when you read your daily newspaper" New Scientist, 1989 "mandatory reading for food scientists, medical students ... and anyone else who has an interest in the food we eat" The Analyst, 1990 "...filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, 1997 "...an invaluable source of information on the chemistry of food. It is clearly written and I can heartily recommend it." Chemistry and Industry, 2004 New, greatly enlarged or totally revised topics include: Acrylamide Resistant starch Pectins Gellan gum Glycaemic Index (GI) The elimination of trans fatty acids Fractionation of fats and oils Cocoa butter and chocolate The casein micelle Tea, flavonoids and health Antioxidant vitamins Soya phytoestrogens Legume toxins Pesticide residues Cow's milk and peanut allergies
Author : Frank A. Lee
Publisher :
ISBN 13 : 9780870661884
Total Pages : 430 pages
Book Rating : 4.6/5 (618 download)
Download or read book Basic Food Chemistry written by Frank A. Lee and published by . This book was released on 1975 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt:
