Mechanism and Theory in Food Chemistry, Second Edition

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Author :
Publisher : Springer
ISBN 13 : 3319507664
Total Pages : 460 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 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.

Mechanism and Theory in Food Chemistry, Second Edition

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Author :
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

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Author :
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.

Mechanism and Theory in Food Chemistry, Second Edition

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Author :
Publisher : Springer
ISBN 13 : 9783319507651
Total Pages : 0 pages
Book Rating : 4.5/5 (76 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 2017-11-24 with total page 0 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.

Food Additives Data Book

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 140517241X
Total Pages : 1038 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis Food Additives Data Book by : Jim Smith

Download or read book Food Additives Data Book written by Jim Smith and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 1038 pages. Available in PDF, EPUB and Kindle. Book excerpt: This major new reference work covers all the "must-have" technicaldata on food additives. Compiled by food industry experts with aproven track record of producing high quality reference work, thisvolume is the definitive resource for technologists in small,medium and large companies, and for workers in research, governmentand academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, Emulsifiers, Flour additives, Acidulants, Sequestrants,Antioxidants, Flavour enhancers, Colour, Sweeteners,Polysaccharides, Solvents. Entries include information on: Function and Applications,Safety issues, International legal issues, Alternatives, Synonyms,Molecular Formula and mass, Alternative forms, Appearance, Boiling,melting, and flash points, density, purity, water content,solubility, Synergists, Antagonists, and more with full andeasy-to-follow-up references.

Carbohydrate Chemistry for Food Scientists

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Author :
Publisher : Elsevier
ISBN 13 : 0128134380
Total Pages : 442 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Carbohydrate Chemistry for Food Scientists by : James N. BeMiller

Download or read book Carbohydrate Chemistry for Food Scientists written by James N. BeMiller and published by Elsevier. This book was released on 2018-10-01 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt: Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals. - Identifies structures and chemistry of all food carbohydrates – monosaccharides, oligosaccharides and polysaccharides - Covers the behavior and functionality of carbohydrates within foods - Extensive coverage of the structures, modifications, and properties of starches and individual hydrocolloids

Why Chemical Reactions Happen

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Author :
Publisher : Oxford University Press, USA
ISBN 13 : 0199249733
Total Pages : 255 pages
Book Rating : 4.1/5 (992 download)

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Book Synopsis Why Chemical Reactions Happen by : James Keeler

Download or read book Why Chemical Reactions Happen written by James Keeler and published by Oxford University Press, USA. This book was released on 2003-03-27 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: This supplemental text for a freshman chemistry course explains the formation of ionic bonds in solids and the formation of covalent bonds in atoms and molecules, then identifies the factors that control the rates of reactions and describes more complicated types of bonding. Annotation (c)2003 Book News, Inc., Portland, OR (booknews.com).

Pharmaceutical Stress Testing

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Publisher : CRC Press
ISBN 13 : 1439801800
Total Pages : 626 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Pharmaceutical Stress Testing by : Steven W. Baertschi

Download or read book Pharmaceutical Stress Testing written by Steven W. Baertschi and published by CRC Press. This book was released on 2016-04-19 with total page 626 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Pharmaceutical Stress Testing: Predicting Drug Degradation provides a practical and scientific guide to designing, executing and interpreting stress testing studies for drug substance and drug product. This is the only guide available to tackle this subject in-depth. The Second Edition expands coverage from chemical stability

Official Gazette

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Publisher :
ISBN 13 :
Total Pages : 618 pages
Book Rating : 4.3/5 (91 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 618 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Enzymes: Structure and Mechanism

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Author :
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.

Handbook of Meat, Poultry and Seafood Quality

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 0470276541
Total Pages : 739 pages
Book Rating : 4.4/5 (72 download)

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Book Synopsis Handbook of Meat, Poultry and Seafood Quality by : Leo M. L. Nollet

Download or read book Handbook of Meat, Poultry and Seafood Quality written by Leo M. L. Nollet and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 739 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.

Chemistry for the IB Diploma Second Edition

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Publisher : Hodder Education
ISBN 13 : 1471829227
Total Pages : 1500 pages
Book Rating : 4.4/5 (718 download)

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Book Synopsis Chemistry for the IB Diploma Second Edition by : Richard Harwood

Download or read book Chemistry for the IB Diploma Second Edition written by Richard Harwood and published by Hodder Education. This book was released on 2015-07-31 with total page 1500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provide clear guidance to the 2014 changes and ensure in-depth study with accessible content, directly mapped to the new syllabus and approach to learning This second edition of the highly-regarded first edition contains all SL and HL content, which is clearly identified throughout. Options are available free online, along with appendices and data and statistics. - Improve exam performance, with exam-style questions, including from past papers - Integrate Theory of Knowledge into your lessons and provide opportunities for cross-curriculum study - Stretch more able students with extension activities - The shift to concept-based approach to learning , Nature of Science, is covered by providing a framework for the course with points for discussion - Key skills and experiments included - Full digital package - offered in a variety of formats so that you can deliver the course just how you like!

Processing and Impact on Active Components in Food

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Publisher : Academic Press
ISBN 13 : 0124047092
Total Pages : 725 pages
Book Rating : 4.1/5 (24 download)

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Book Synopsis Processing and Impact on Active Components in Food by : Victor R Preedy

Download or read book Processing and Impact on Active Components in Food written by Victor R Preedy and published by Academic Press. This book was released on 2014-05-27 with total page 725 pages. Available in PDF, EPUB and Kindle. Book excerpt: From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to understand not only the physiological importance of antioxidants in terms of consumer health benefit, but how they may be damaged or enhanced through the processing and packaging phases. This book presents information key to understanding how antioxidants change during production of a wide variety of food products, with a focus toward how this understanding may be translated effectively to other foods as well. - Addresses how the composition of food is altered, the analytical techniques used, and the applications to other foods - Presents in-chapter summary points and other translational insights into concepts, techniques, findings and approaches to processing of other foods - Explores advances in analytical and methodological science within each chapter

Chilton's Food Engineering

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Author :
Publisher :
ISBN 13 :
Total Pages : 1174 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Chilton's Food Engineering by :

Download or read book Chilton's Food Engineering written by and published by . This book was released on 1989 with total page 1174 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Principles of Enzymology for the Food Sciences, Second Edition,

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Author :
Publisher : CRC Press
ISBN 13 : 9780824791483
Total Pages : 650 pages
Book Rating : 4.7/5 (914 download)

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

Download or read book Principles of Enzymology for the Food Sciences, Second Edition, written by John R. Whitaker and published by CRC Press. This book was released on 1993-11-30 with total page 650 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.

Inorganic and Organometallic Reaction Mechanisms

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Author :
Publisher : John Wiley & Sons
ISBN 13 : 0471188972
Total Pages : 327 pages
Book Rating : 4.4/5 (711 download)

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Book Synopsis Inorganic and Organometallic Reaction Mechanisms by : Jim D. Atwood

Download or read book Inorganic and Organometallic Reaction Mechanisms written by Jim D. Atwood and published by John Wiley & Sons. This book was released on 1997-02-18 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jetzt in neuer Auflage: Das erfolgreiche Lehrwerk über Kinetik und Mechanismen anorganischer und organometallischer Reaktionen für fortgeschrittene Studenten! Hervorragend geeignet als Begleiter eines Vorlesungssemesters. Mit zahlreichen Übungsaufgaben; für eine bessere Übersicht sorgen Zusammenfassungen am Ende jedes Kapitels.

Cumulative Book Index

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Publisher :
ISBN 13 :
Total Pages : 814 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Cumulative Book Index by :

Download or read book Cumulative Book Index written by and published by . This book was released on 1925 with total page 814 pages. Available in PDF, EPUB and Kindle. Book excerpt: A world list of books in the English language.