Mechanism And Theory In Food Chemistry

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Mechanism and Theory in Food Chemistry, Second Edition

Author : Dominic W.S. Wong
Publisher : Springer
ISBN 13 : 9783319844862
Total Pages : 450 pages
Book Rating : 4.8/5 (448 download)

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Book Synopsis Mechanism and Theory in Food Chemistry, Second Edition by : Dominic W.S. Wong

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 2018-08-30 with total page 450 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.

Mechanism and Theory in Food Chemistry

Author : Dominic W. S. Wong
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (959 download)

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Book Synopsis Mechanism and Theory in Food Chemistry by : Dominic W. S. Wong

Download or read book Mechanism and Theory in Food Chemistry written by Dominic W. S. Wong and published by . This book was released on 1989 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Mechanism and Theory in Food Chemistry (PB)

Author : Dominic W. S. Wong
Publisher :
ISBN 13 : 9788123904825
Total Pages : 428 pages
Book Rating : 4.9/5 (48 download)

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Book Synopsis Mechanism and Theory in Food Chemistry (PB) by : Dominic W. S. Wong

Download or read book Mechanism and Theory in Food Chemistry (PB) written by Dominic W. S. Wong and published by . This book was released on 1996-02-01 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Mechanism and Theory in Food Chemistry, Second Edition

Author : Dominic W.S. Wong
Publisher : Springer
ISBN 13 : 3319507664
Total Pages : 450 pages
Book Rating : 4.3/5 (195 download)

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Book Synopsis Mechanism and Theory in Food Chemistry, Second Edition by : Dominic W.S. Wong

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 450 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.

Colour in Food

Author : D MacDougall
Publisher : Woodhead Publishing
ISBN 13 : 9781855735903
Total Pages : 400 pages
Book Rating : 4.7/5 (359 download)

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Book Synopsis Colour in Food by : D MacDougall

Download or read book Colour in Food written by D MacDougall and published by Woodhead Publishing. This book was released on 2002-08-16 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: The colour of a food is central to consumer perceptions of quality. This important collection reviews key issues in controlling colour quality in food, from the chemistry of colour in food to measurement issues, improving natural colour and the use of colourings to improve colour quality.

Mechanism and Theory in Food Chemistry

Author : Dominic W.S. Wong
Publisher : Boom Koninklijke Uitgevers
ISBN 13 : 9780442207533
Total Pages : 456 pages
Book Rating : 4.2/5 (75 download)

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Book Synopsis Mechanism and Theory in Food Chemistry by : Dominic W.S. Wong

Download or read book Mechanism and Theory in Food Chemistry written by Dominic W.S. Wong and published by Boom Koninklijke Uitgevers. This book was released on 1989-09-30 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing and storage and interactions among the components of foods. The autho r has stressed the principles of the reaction mechanisms, carefully de tailing what is known to occur or is expected to occur based on his de tailed understanding of organic chemical reactions. This unifies the t hemes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification, etc., that are key to the conceptual approach used.

Introduction to Food Chemistry

Author : Vassilis Kontogiorgos
Publisher : Springer Nature
ISBN 13 : 3031535588
Total Pages : 175 pages
Book Rating : 4.0/5 (315 download)

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Book Synopsis Introduction to Food Chemistry by : Vassilis Kontogiorgos

Download or read book Introduction to Food Chemistry written by Vassilis Kontogiorgos and published by Springer Nature. This book was released on with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Chemistry

Author : Dennis D. Miller
Publisher : John Wiley & Sons
ISBN 13 : 1119714605
Total Pages : 228 pages
Book Rating : 4.1/5 (197 download)

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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.

Fennema's Food Chemistry

Author : Srinivasan Damodaran
Publisher : CRC Press
ISBN 13 : 1482243660
Total Pages : 1438 pages
Book Rating : 4.4/5 (822 download)

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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 1438 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.

Introduction to Food Chemistry

Author : Richard Owusu-Apenten
Publisher : CRC Press
ISBN 13 : 1420058177
Total Pages : 270 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Introduction to Food Chemistry by : Richard Owusu-Apenten

Download or read book Introduction to Food Chemistry written by Richard Owusu-Apenten and published by CRC Press. This book was released on 2004-12-16 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Enzymes: Structure and Mechanism

Author : Dominic W.S. Wong
Publisher : Springer Science & Business Media
ISBN 13 : 9780412056918
Total Pages : 416 pages
Book Rating : 4.0/5 (569 download)

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Book Synopsis Food Enzymes: Structure and Mechanism by : Dominic W.S. Wong

Download or read book Food Enzymes: Structure and Mechanism written by Dominic W.S. Wong and published by Springer Science & Business Media. This book was released on 1995-12-31 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme structures and their relationship to the chemistry of catalysis. The book emphasizes aspects of the chemistry of enzyme structure and mechanism seldom covered in the food science literature. It includes a thorough discussion of the genetic modification of enzyme structures and functions with reference to specific food enzymes. More than 100 illustrations enhance the clarity of important concepts. Comprehensive references reflect the current state of knowledge on enzyme actions.

The Chemistry of Food

Author : Jan Velisek
Publisher : John Wiley & Sons
ISBN 13 : 1119537541
Total Pages : 1200 pages
Book Rating : 4.1/5 (195 download)

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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 2020-07-29 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.

Organic Chemistry

Author : Pierre Vogel
Publisher : John Wiley & Sons
ISBN 13 : 3527345329
Total Pages : 1382 pages
Book Rating : 4.5/5 (273 download)

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Book Synopsis Organic Chemistry by : Pierre Vogel

Download or read book Organic Chemistry written by Pierre Vogel and published by John Wiley & Sons. This book was released on 2019-10-07 with total page 1382 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides the background, tools, and models required to understand organic synthesis and plan chemical reactions more efficiently Knowledge of physical chemistry is essential for achieving successful chemical reactions in organic chemistry. Chemists must be competent in a range of areas to understand organic synthesis. Organic Chemistry provides the methods, models, and tools necessary to fully comprehend organic reactions. Written by two internationally recognized experts in the field, this much-needed textbook fills a gap in current literature on physical organic chemistry. Rigorous yet straightforward chapters first examine chemical equilibria, thermodynamics, reaction rates and mechanisms, and molecular orbital theory, providing readers with a strong foundation in physical organic chemistry. Subsequent chapters demonstrate various reactions involving organic, organometallic, and biochemical reactants and catalysts. Throughout the text, numerous questions and exercises, over 800 in total, help readers strengthen their comprehension of the subject and highlight key points of learning. The companion Organic Chemistry Workbook contains complete references and answers to every question in this text. A much-needed resource for students and working chemists alike, this text: -Presents models that establish if a reaction is possible, estimate how long it will take, and determine its properties -Describes reactions with broad practical value in synthesis and biology, such as C-C-coupling reactions, pericyclic reactions, and catalytic reactions -Enables readers to plan chemical reactions more efficiently -Features clear illustrations, figures, and tables -With a Foreword by Nobel Prize Laureate Robert H. Grubbs Organic Chemistry: Theory, Reactivity, and Mechanisms in Modern Synthesis is an ideal textbook for students and instructors of chemistry, and a valuable work of reference for organic chemists, physical chemists, and chemical engineers.

Official Gazette

Author : Philippines
Publisher :
ISBN 13 :
Total Pages : 888 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis Official Gazette by : Philippines

Download or read book Official Gazette written by Philippines and published by . This book was released on 2007 with total page 888 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Science of Thai Cuisine

Author : Valeeratana K. Sinsawasdi
Publisher : CRC Press
ISBN 13 : 1000624676
Total Pages : 251 pages
Book Rating : 4.0/5 (6 download)

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Book Synopsis The Science of Thai Cuisine by : Valeeratana K. Sinsawasdi

Download or read book The Science of Thai Cuisine written by Valeeratana K. Sinsawasdi and published by CRC Press. This book was released on 2022-09-28 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lists of the most popular or delicious dishes in the world always include Thai food. Sriracha sauce has gone from a dipping sauce made in a small town in Thailand to become a recognizable flavor in cuisine worldwide. With a reputation of being hot and spicy, it is not uncommon to see those who try Thai food for the first time shedding tears and sporting a red nose. Yet, the Thai national cuisine has gained a high degree of global recognition and admiration despite Thailand being a relatively small country. Is this down to sheer luck, its being an extensive work of art, or, possibly, because of scientific literacy? The Science of Thai Cuisine: Chemical Properties and Sensory Attributes approaches the art of cooking and serving from the perspective of science and proposes the possible rationales behind Thai culinary art. With applied chemistry and sensory science, it bridges the gap between food science and culinary arts, explaining the functional properties and changes in major ingredients and techniques used in Thai cuisine. Key Features Discusses the chemistry of ingredients and techniques in Thai cuisine with possibilities of application and innovation Presents scientific research combined with the arts and history of Thai food Provides scientific evidence linking Thai food with the sensory perception and the joy of eating Contains vibrant color photographs of Thai cuisine While there are numerous cookbooks that feature Thai cuisine, none are as dedicated as this to explaining the science behind the ingredients, cooking methods, and sensory aspects. This book will be beneficial to professionals in the food industry, appealing to chefs, food scientists, sensory analysis experts, as well as anyone who has an interest in Thai culture.

Biochemistry of food proteins

Author : B. J. F. Hudson
Publisher : Springer Science & Business Media
ISBN 13 : 1468498959
Total Pages : 425 pages
Book Rating : 4.4/5 (684 download)

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Book Synopsis Biochemistry of food proteins by : B. J. F. Hudson

Download or read book Biochemistry of food proteins written by B. J. F. Hudson and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro teins' , comprising seven volumes, with a total of 55 chapters. The time has now come to re-assess many of the topics reviewed in that series and to add certain others. However, instead of assembling, some what at random, food protein topics from quite disparate fields in indi vidual volumes, we have decided to bring together homogeneous groups of topics, each representing a specific sector of the subject. Under the general theme of 'Progress in Food Proteins' the first of these groups covers 'Biochemistry' . Readers will note that, though six of the topics reviewed in this volume are new, five of them have already featured in 'Developments in Food Proteins'. These last are in active research fields in which new develop ments have been of special significance. In this sense, therefore, they are welcome updates.

Principles of Enzymology for the Food Sciences

Author : John R. Whitaker
Publisher : Routledge
ISBN 13 : 1351421875
Total Pages : 752 pages
Book Rating : 4.3/5 (514 download)

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Book Synopsis Principles of Enzymology for the Food Sciences by : John R. Whitaker

Download or read book Principles of Enzymology for the Food Sciences written by John R. Whitaker and published by Routledge. This book was released on 2018-12-19 with total page 752 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology.