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Food The Chemistry Of Its Components
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Book Synopsis Food: The Chemistry of its Components by : Tom Coultate
Download or read book Food: The Chemistry of its Components written by Tom Coultate and published by Royal Society of Chemistry. This book was released on 2016 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new edition of the classic text has been extensively rewritten to bring it right up to date and enzymes has been introduced as a new topic. Its accessible style makes it invaluable to students and teachers of food science and nutrition.
Download or read book Food written by Tom P. Coultate and published by CRC Press. This book was released on 1984 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides a detailed account of the chemistry of food substances, covering areas including carbohydrates, fats, and minerals as well as components occurring in smaller quantities such as colors and flavors, preservatives, trace metals, and natural and synthetic toxins. Details the chemical structures of some 350 food substances, and examines the nature of food components and how they behave in storage, processing, and cooking. For students of food science. This third edition is updated, especially in reference to nutritional issues. Annotation copyrighted by Book News, Inc., Portland, OR
Download or read book Food written by Tom Coultate and published by Royal Society of Chemistry. This book was released on 2016-01-13 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components – carbohydrates, proteins, fats, minerals and water, and the trace components – colours, flavours, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. Besides being extensively rewritten and updated a new chapter on enzymes has been included. At every stage attention is drawn to the links between the chemical components of food and their health and nutritional significance. 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 eg the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives around the world. 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 it will be invaluable to anyone with an interest in food issues.
Book Synopsis Introduction to the Chemistry of Food by : Michael Zeece
Download or read book Introduction to the Chemistry of Food written by Michael Zeece and published by Academic Press. This book was released on 2020-01-30 with total page 432 pages. Available in PDF, EPUB and Kindle. Book 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
Book Synopsis The Chemistry of Food by : Jan Velisek
Download or read book The Chemistry of Food written by Jan Velisek and published by John Wiley & Sons. This book was released on 2020-07-21 with total page 1200 pages. Available in PDF, EPUB and Kindle. Book 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.
Book Synopsis Fennema's Food Chemistry by : Srinivasan Damodaran
Download or read book Fennema's Food Chemistry written by Srinivasan Damodaran and published by CRC Press. This book was released on 2017-05-25 with total page 1107 pages. Available in PDF, EPUB and Kindle. Book 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.
Download or read book Encyclopedia of Food Chemistry written by and published by Elsevier. This book was released on 2018-11-22 with total page 2217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Chemistry, Three Volume Set 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
Author :Professor Dr.-Ing. H.-D. Belitz Publisher :Springer Science & Business Media ISBN 13 :3662072815 Total Pages :1034 pages Book Rating :4.6/5 (62 download)
Book Synopsis Food Chemistry by : Professor Dr.-Ing. H.-D. Belitz
Download or read book Food Chemistry written by Professor Dr.-Ing. H.-D. Belitz and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 1034 pages. Available in PDF, EPUB and Kindle. Book 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.
Download or read book Food written by T.P. Coultate and published by Cambridge : Royal Society of Chemistry. This book was released on 1996-07 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugars; Polysaccharides; Lipids; Proteins; Colours; Flavours; Vitamins; Preservatives; Undesirables; Minerals; Water.
Book Synopsis Principles of Food Chemistry by : John M. DeMan
Download or read book Principles of Food Chemistry written by John M. DeMan and published by Westport, Conn. : Avi Publishing Company. This book was released on 1980 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Food Chemistry by : Peter Chi Keung Cheung
Download or read book Handbook of Food Chemistry written by Peter Chi Keung Cheung and published by Springer. This book was released on 2015-10-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Download or read book Dietary Sugars written by Victor R Preedy and published by Royal Society of Chemistry. This book was released on 2012-10-23 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary sugars are known to have medical implications for humans from causing dental caries to obesity. This book aims to put dietary sugars in context and includes the chemistry of several typical subclasses eg glucose, galactose and maltose. Modern techniques of analysis of the dietary sugars are covered in detail including self monitoring and uses of biosensors. The final section of the book details the function and effects of dietary sugars and includes chapters on obesity, intestinal transport, aging, liver function, diet of young children and intolerance and more. Written by an expert team and delivering high quality information, this book provides a fascinating insight into this area of health and nutritional science. It bridges scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.
Download or read book Caffeine written by Victor R Preedy and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Caffeine is known to stimulate the central nervous system but what other functions does it have? This book covers the latest scientific knowledge in a uniquely structured format and is specifically designed to link chemistry with health and nutrition to provide a broad, appealing book. Coverage begins with caffeine in relation to nutrition focussing on beverages, then concentrates on chemistry, crystal structures of complexes in caffeine and biochemistry. In the analysis chapters, assays are conducted by LC-MS, capillary electrophoresis, automated flow methods and immunoassay methods. The effects of caffeine on the brain, cognitive performance, sleep, oxidative damage, exercise and pulmonary function are all considered in the closing section of the book. Delivering high quality information, this book will be of benefit to anyone researching this area of health and nutritional science. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.
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
Book Synopsis Food Chemistry by : Dennis D. Miller
Download or read book Food Chemistry written by Dennis D. Miller and published by John Wiley & Sons. This book was released on 2022-02-18 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD CHEMISTRY A manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food Science In the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of the fundamental chemical principles that govern the relationships between the composition of foods and food ingredients and their functional, nutritional, and sensory properties. Readers will discover practical laboratory exercises, methods, and techniques that are commonly employed in food chemistry research and food product development. Every chapter offers introductory summaries of key methodological concepts and interpretations of the results obtained from food experiments. The book provides a supplementary online Instructor’s Guide useful for adopting professors that includes a Solutions Manual and Preparation Manual for laboratory sessions. The latest edition presents additional experiments, updated background material and references, expanded end-of-chapter problem sets, expanded use of chemical structures, and: A thorough emphasis on practical food chemistry problems encountered in food processing, storage, transportation, and preparation Comprehensive explorations of complex interactions between food components beyond simply measuring concentrations Additional experiments, references, and chemical structures Numerous laboratory exercises sufficient for a one-semester course Perfect for students of food science and technology, Food Chemistry: A Laboratory Manual will also earn a place in the libraries of food chemists, food product developers, analytical chemists, lab technicians, food safety and processing professionals, and food engineers.
Book Synopsis Bioactive Food Components Activity in Mechanistic Approach by : Cinthia Bau Betim Cazarin
Download or read book Bioactive Food Components Activity in Mechanistic Approach written by Cinthia Bau Betim Cazarin and published by Academic Press. This book was released on 2021-11-22 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolics, prebiotics, carotenoids, tocopherols, bioactive peptides, probiotics, polyunsaturated and monounsaturated fatty acids, and describes their actions in several diseases, mainly obesity and co-morbidities, inflammatory bowel disease, cognitive decline and cancer, and aging. Intended for food, nutrition, and nutraceutical researchers, as well as those studying related fields, the book offers a mechanistic approach that is currently lacking in the market. Explores the mechanistic approach of functional foods in health and disease Contains definitions, case studies, applications, literature reviews, recent developments and text boxes Provides coverage of phenolic compounds, prebiotics and probiotics, carotenoids, tocopherols, bioactive peptides, polyunsaturated and monounsaturated fatty acids, and sulfur compounds
Book Synopsis Free Radicals in Food by : Michael J. Morello
Download or read book Free Radicals in Food written by Michael J. Morello and published by . This book was released on 2002 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Free Radicals in Food: Chemistry, Nutrition, and Health presents recent developments in free radical chemistry as it pertains to food systems, antioxidants, and nutritional biochemistry and health. This book intends to illustrate the potential chemical links between food and health. The book is organized into three main sections: Food Chemistry, Antioxidants, and Nutritional Biochemistry and Health. Chapters in the Food Chemistry section cover free radical participation in Maillard reactions, emulsions and lysozymes, milk, meat, and extruded grains. This section also addresses detection of radicals by ESR and spin trapping techniques. Chapters in the Antioxidant section cover phenolic and polyphenols from seeds and tea, tannins, and isoflavonoids. Chapters in the Nutritional Biochemistry and Health section cover the influence of food antioxidants and radical damaged ingredients on oxidases, colon carinogenesis, atherosclerosis, and liver epithelial RL34 cells. The ability of specific food components and supplements to intervene in free radical reactions is believed to play a significant role in their ability to promote health and ameliorate disease. Free Radicals in Food presents specific chemical evidence to support these hypotheses.
