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Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (14 download)
Download or read book The Contribution of Chemistry to Food Supplies written by and published by . This book was released on 1974 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : International Union of Pure and Applied Chemistry
Publisher :
ISBN 13 :
Total Pages : 456 pages
Book Rating : 4.:/5 (318 download)
Download or read book The Contribution of Chemistry to Food Supplies written by International Union of Pure and Applied Chemistry and published by . This book was released on 1974 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael Zeece
Publisher : Academic Press
ISBN 13 : 0128117265
Total Pages : 432 pages
Book Rating : 4.1/5 (281 download)
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
Author : I. Morton
Publisher : Pergamon
ISBN 13 : 9780080207483
Total Pages : 448 pages
Book Rating : 4.2/5 (74 download)
Download or read book Contribution of Chemistry to Food Supplies written by I. Morton and published by Pergamon. This book was released on 1974-01-01 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 440 pages
Book Rating : 4.:/5 (128 download)
Download or read book The Contribution of Chemistry to Food Supplies written by and published by . This book was released on 1974 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (141 download)
Download or read book The Contribution of Chemistry to Food Supplies written by and published by . This book was released on 1974 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jan Velisek
Publisher : John Wiley & Sons
ISBN 13 : 1119537657
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 2020-07-21 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.
Author : Mousumi Sen
Publisher : John Wiley & Sons
ISBN 13 : 1119791618
Total Pages : 500 pages
Book Rating : 4.1/5 (197 download)
Download or read book Food Chemistry written by Mousumi Sen and published by John Wiley & Sons. This book was released on 2022-01-19 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food. Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety. The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured. Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.
Author : Peter Chi Keung Cheung
Publisher : Springer
ISBN 13 : 9783642366048
Total Pages : 0 pages
Book Rating : 4.3/5 (66 download)
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.
Author : L. W. Shemilt
Publisher : Int. Rice Res. Inst.
ISBN 13 : 0080292437
Total Pages : 681 pages
Book Rating : 4.0/5 (82 download)
Download or read book Chemistry and World Food Supplies written by L. W. Shemilt and published by Int. Rice Res. Inst.. This book was released on 1983 with total page 681 pages. Available in PDF, EPUB and Kindle. Book excerpt: Soil and crop management for efficient use of water and nutrients;integrated approaches to pest management;the role of chemistry and biochemistry in improving animal production systems;contributions of chemistry and biochemistry to developing new and improved food sources;chemistry and biochemistry in the processing and storage of food;chemistry in the assessment and control of the food supply;the forward edge.
Author : Srinivasan Damodaran
Publisher : CRC Press
ISBN 13 : 148220813X
Total Pages : 1107 pages
Book Rating : 4.4/5 (822 download)
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.
Author : Mary Virginia Orna
Publisher :
ISBN 13 : 9780841234284
Total Pages : 256 pages
Book Rating : 4.2/5 (342 download)
Download or read book Chemistry's Role in Food Production and Sustainability written by Mary Virginia Orna and published by . This book was released on 2020-08-25 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: History has been changed by food, and these chapters show how major developments in chemistry have improved the quality and quantity of food, accommodating changing lifestyles, thus drastically changing the human diet in the process. This volume highlights the historical and present role of chemistry in feeding the world, thereby impacting world economies and culture. The 16 chapters in this volume explore how food production, modification, preservation, and quality control have changed over time.
Author : Antonello Santini
Publisher : MDPI
ISBN 13 : 3039364618
Total Pages : 196 pages
Book Rating : 4.0/5 (393 download)
Download or read book Development of Food Chemistry, Natural Products, and Nutrition Research written by Antonello Santini and published by MDPI. This book was released on 2020-11-13 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Special Issue is dedicated to gathering the latest advances in the food sources, chemistry, analysis, composition, formulation, use, experience in clinical use, mechanisms of action, available data of nutraceuticals, and natural sources that represent a new frontier for therapy and provide valuable tools to reduce the costs for both environment and healthcare systems.
Author : Giovanni Brunazzi
Publisher : Springer
ISBN 13 : 3319084526
Total Pages : 125 pages
Book Rating : 4.3/5 (19 download)
Download or read book The Importance of Packaging Design for the Chemistry of Food Products written by Giovanni Brunazzi and published by Springer. This book was released on 2014-07-08 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief defines reliable correlations between the food packaging design and its chemical features in terms of an 'integrated food product' (the synergistic union composed of the edible content and its container). A good design, as described in this Brief, implies the best choices from a series of possibilities, taking into account economical and commercial influences or limitations in the production and processing chain and the chemical interactions that can arise between the food containers and the contained edible material. This Brief highlights how the different requirements can be combined, while avoiding dangerous food risks originating from the chemical interaction between the container and the product. Different designs are critically analysed with relation to the effect on contained foods. The influences and resulting consequences of different possible food packaging designs are highlighted and discussed in selected case studies for some every-day products (like potato chips).
Author : Delia B. Rodriguez-Amaya
Publisher : Academic Press
ISBN 13 : 0128173815
Total Pages : 721 pages
Book Rating : 4.1/5 (281 download)
Download or read book Chemical Changes During Processing and Storage of Foods written by Delia B. Rodriguez-Amaya and published by Academic Press. This book was released on 2020-11-25 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds
Author : George Charalambous
Publisher : Elsevier
ISBN 13 : 0323154409
Total Pages : 359 pages
Book Rating : 4.3/5 (231 download)
Download or read book Chemistry of Foods and Beverages: Recent Developments written by George Charalambous and published by Elsevier. This book was released on 2012-12-02 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences. The first conference is concerned with the quality of foods and beverages, which was the theme of the Second International Flavor Conference held in Athens, Greece, July 20-24, 1981. The second conference, “Formulated Foods and Their Ingredients: Recent Progress in Chemistry, Nutrition, and Technology , is concerned with the progress in the chemistry and technology of formulated foods and their ingredients, held in Anaheim, California on November 1-4, 1981. This book covers topics on aroma components of hops contribution to beer flavor; headspace analysis for the evaluation of fresh fruits; effect of fast indigenization on the quality of foods and beverages; and headspace analysis of flavors with capillary column and multidetector systems. The book also describes the bitterness and other flavor qualities of protein hydrolyzates; computer-assisted quantitation of carrot volatiles; use of micro-olfactometer for chemical sensory analysis; and the use of fused silica capillary columns for flavor analysis. It also presents the uses of soy protein isolates based on unique processing and formulation techniques, of flavor nucleotides in foods, of 90% high fructose corn syrup as a food ingredient for the diabetic,a nd of dairy-based ingredients as alternatives to traditional sweeteners. Moreover, the functionality of corn-derived sweeteners, applications of xanthan gum in food systems, and criteria for the selection of ingredients for use in extrusion-cooked formulated foods are discussed. This reference will be useful to students, chemists, technologists, and executives who are involved with any facet of foods and beverages.
Author : Titus A. M. Msagati
Publisher : John Wiley & Sons
ISBN 13 : 1118274148
Total Pages : 340 pages
Book Rating : 4.1/5 (182 download)
Download or read book The Chemistry of Food Additives and Preservatives written by Titus A. M. Msagati and published by John Wiley & Sons. This book was released on 2012-12-17 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured.
