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Author : William N. Henderson
Publisher :
ISBN 13 :
Total Pages : 52 pages
Book Rating : 4.:/5 (42 download)
Download or read book Outlines for a Brief Course in Chemistry of Food and Nutrition written by William N. Henderson and published by . This book was released on 1919 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William N. Henderson
Publisher : Forgotten Books
ISBN 13 : 9780266511328
Total Pages : 56 pages
Book Rating : 4.5/5 (113 download)
Download or read book Outlines for a Brief Course in Chemistry of Food and Nutrition (Classic Reprint) written by William N. Henderson and published by Forgotten Books. This book was released on 2017-10-19 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Outlines for a Brief Course in Chemistry of Food and Nutrition The purpose of this pamphlet is to present in a simple and direct way the more important of the many facts and principles of Chemistry which are so intimately associated with our lives, our welfare, and our comfort. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Anne I. Green
Publisher :
ISBN 13 :
Total Pages : 74 pages
Book Rating : 4.3/5 ( download)
Download or read book Outlines in Domestic Science Outlining a Course in Food Preparation ... written by Anne I. Green and published by . This book was released on 1915 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jan Velisek
Publisher : John Wiley & Sons
ISBN 13 : 1119537541
Total Pages : 1200 pages
Book Rating : 4.1/5 (195 download)
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.
Author : Henry Clapp Sherman
Publisher :
ISBN 13 :
Total Pages : 392 pages
Book Rating : 4.:/5 (31 download)
Download or read book Chemistry of Food and Nutrition written by Henry Clapp Sherman and published by . This book was released on 1911 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Tom P. Coultate
Publisher : Royal Society of Chemistry
ISBN 13 : 9780854046157
Total Pages : 454 pages
Book Rating : 4.0/5 (461 download)
Download or read book Food written by Tom P. Coultate and published by Royal Society of Chemistry. This book was released on 2002 with total page 454 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. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, and the structural formulae of around 600 food components are given. This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style also ensures that anyone with an interest in food issues will find it invaluable. Extracts from reviews of 3rd Edition: "_ filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, October 1997 "Chemistry comes alive when an expert like Tom Coultate links it to food science..." Education in Chemistry, November 1997
Author : Charles Zapsalis
Publisher : John Wiley & Sons
ISBN 13 :
Total Pages : 1256 pages
Book Rating : 4.4/5 (91 download)
Download or read book Food Chemistry and Nutritional Biochemistry written by Charles Zapsalis and published by John Wiley & Sons. This book was released on 1985 with total page 1256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A textbook for students of food science and nutrition and a comprehensive reference volume for professional food scientists, practicing dietitians, and other medical professionals provides a detailed integration of food chemistry, biochemistry, and nutrition. The text consists of 3 major parts. The first part details the basic chemistry of food constituents, describes analytical methods for determining the nutrient composition of foods, and provides detailed discussions of nutritional energetics, photosynthesis, and food industry colloidal food systems. The second part outlines the integrated metabolism of all food constituents and discusses trace elements, food toxicants, nutritional and etiological factors related to various disease states, the effects of hormonal control on nutritional biochemical sequences, and food-drug interactions. The final part of the book provides basic information on molecular genetics as a basis for the application of engineering to the development of new foods. An extensive use of tablar data and illustrations is made throughout the book, and reference information is provided in 3 appendices.
Author : HENRY C. SHERMAN
Publisher :
ISBN 13 : 9781033074534
Total Pages : 0 pages
Book Rating : 4.0/5 (745 download)
Download or read book CHEMISTRY OF FOOD AND NUTRITION written by HENRY C. SHERMAN and published by . This book was released on 2018 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Angela Jill Cooley
Publisher : University of Georgia Press
ISBN 13 : 0820347582
Total Pages : 222 pages
Book Rating : 4.8/5 (23 download)
Download or read book To Live and Dine in Dixie written by Angela Jill Cooley and published by University of Georgia Press. This book was released on 2015 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the changing food culture of the urban American South during the Jim Crow era by examining how race, ethnicity, class, and gender contributed to the development and maintenance of racial segregation in public eating places. Significant legal changes later supported the unprecedented progress of the Civil Rights Act of 1964.
Author : A. W. Duncan
Publisher : DigiCat
ISBN 13 :
Total Pages : 96 pages
Book Rating : 4.8/5 (596 download)
Download or read book The Chemistry of Food and Nutrition written by A. W. Duncan and published by DigiCat. This book was released on 2022-09-15 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: DigiCat Publishing presents to you this special edition of "The Chemistry of Food and Nutrition" by A. W. Duncan. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author : Duncan A W
Publisher : Hardpress Publishing
ISBN 13 : 9781318812622
Total Pages : 100 pages
Book Rating : 4.8/5 (126 download)
Download or read book The Chemistry of Food and Nutrition written by Duncan A W and published by Hardpress Publishing. This book was released on 2016-06-23 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author : Henry Clapp Sherman
Publisher :
ISBN 13 :
Total Pages : 468 pages
Book Rating : 4.:/5 (427 download)
Download or read book Chemistry of Food and Nutrition written by Henry Clapp Sherman and published by . This book was released on 1920 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : A Y Sathe
Publisher : New Age International
ISBN 13 : 9788122411942
Total Pages : 190 pages
Book Rating : 4.4/5 (119 download)
Download or read book A First Course In Food Analysis written by A Y Sathe and published by New Age International. This book was released on 1999 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Book Deals With Foods From The Point Of View Of Students Majoring In Analytical Chemistry. Only Some Of The Routinely Encountered Food Substances Are Considered And Their Method Of Analysis Discussed. The Detailed Composition Along With A Condensed Outline Of The Manufacturing Process Involved Is Considered So As To Be Useful, Before Analysis Is Carried Out. A Condensed Review Of Food Standards Available Is Given.
Author : Henry C. Sherman
Publisher : Forgotten Books
ISBN 13 : 9781528267601
Total Pages : 378 pages
Book Rating : 4.2/5 (676 download)
Download or read book Chemistry of Food and Nutrition (Classic Reprint) written by Henry C. Sherman and published by Forgotten Books. This book was released on 2017-09-16 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Chemistry of Food and Nutrition The nutrition of the body includes all those processes which have to do with the upbuilding and repairing of the tissues and supplying them with fuel for their work. Lusk defines nutrition as: The sum Of the processes concerned in the growth, maintenance, and repair Of the living body as a whole, or of its constituent organs. Most of the nutrient material contained in food requires more or less change to bring it into the exact forms most useful in nutrition. These changes as a rule take place in the digestive tract and together constitute the process of digestion. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author :
Publisher :
ISBN 13 :
Total Pages : 124 pages
Book Rating : 4.3/5 (91 download)
Download or read book Bulletin written by and published by . This book was released on 1928 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jianquan Kan
Publisher : Springer Nature
ISBN 13 : 9811606102
Total Pages : 567 pages
Book Rating : 4.8/5 (116 download)
Download or read book Essentials of Food Chemistry written by Jianquan Kan and published by Springer Nature. This book was released on 2021-05-17 with total page 567 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.
Author : Henry Clapp Sherman
Publisher :
ISBN 13 :
Total Pages : 611 pages
Book Rating : 4.:/5 (314 download)
Download or read book Chemistry of Food and Nutrition written by Henry Clapp Sherman and published by . This book was released on 1945 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt:
