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The Chemical Composition Of Foods
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Book Synopsis The Chemical Composition of Foods by : Robert Alexander McCance
Download or read book The Chemical Composition of Foods written by Robert Alexander McCance and published by . This book was released on 1947 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 Food Chemical Composition by : Tim Hutton
Download or read book Food Chemical Composition written by Tim Hutton and published by Royal Society of Chemistry. This book was released on 2002 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text provides an introduction to food composition and how this influences manufacturing systems and processes.
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 Chemical Composition of Foods by : Robert Alexander McCance
Download or read book The Chemical Composition of Foods written by Robert Alexander McCance and published by . This book was released on 1946 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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
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.
Book Synopsis The Chemical Composition of American Food Materials by : Wilbur Olin Atwater
Download or read book The Chemical Composition of American Food Materials written by Wilbur Olin Atwater and published by . This book was released on 1896 with total page 76 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.
Book Synopsis The Chemical Composition Of Foods by : Robert Alexander McCance
Download or read book The Chemical Composition Of Foods written by Robert Alexander McCance and published by . This book was released on 2010-07-01 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Chemical Composition of American Food Materials by : Wilbur Olin Atwater
Download or read book The Chemical Composition of American Food Materials written by Wilbur Olin Atwater and published by . This book was released on 1899 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Chemical Composition of American Food Materials by : Wilbur Olin Atwater
Download or read book The Chemical Composition of American Food Materials written by Wilbur Olin Atwater and published by . This book was released on 1896 with total page 47 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Chemical Composition of Foods by : R A McCance
Download or read book Chemical Composition of Foods written by R A McCance and published by Hassell Street Press. This book was released on 2021-09-09 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Book Synopsis Chemical and Functional Properties of Food Components by : Zdzislaw E. Sikorski
Download or read book Chemical and Functional Properties of Food Components written by Zdzislaw E. Sikorski and published by CRC Press. This book was released on 2006-10-25 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds themselves. Knowledge of the chemistry and bioche
Book Synopsis Chemical Composition of Foods, Waters ... and Miscellaneous Substances by : Edward Thomas Kensington
Download or read book Chemical Composition of Foods, Waters ... and Miscellaneous Substances written by Edward Thomas Kensington and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume offers an extensive study of the chemical composition of various foods, waters, and other substances, providing detailed analyses and tables for each element. Essential for researchers and professionals in the fields of food, health, and environmental sciences, it is a comprehensive reference for understanding the chemical properties and nutritional values of different substances. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Book Synopsis The Chemistry of Food Additives and Preservatives by : Titus A. M. Msagati
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.
Book Synopsis Food Composition and Analysis by : Leonard W. Aurand
Download or read book Food Composition and Analysis written by Leonard W. Aurand and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 699 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is an increasing demand for food technologists who are not only familiar with the practical aspects of food processing and mer chandising but who are also well grounded in chemistry as it relates to the food industry. Thus, in the training of food technologists there is a need for a textbook that combines both lecture material and lab oratory experiments involving the major classes of foodstuffs and food additives. To meet this need this book was written. In addition, the book is a reference text for those engaged in research and technical work in the various segments of the food industry. The chemistry of representative classes of foodstuffs is considered with respect to food composition, effects of processing on composition, food deterioration, food preservation, and food additives. Standards of identity for a number of the food products as prescribed by law are given. The food products selected from each class of foodstuffs for lab oratory experimentation are not necessarily the most important eco nomically or the most widely used. However, the experimental methods and techniques utilized are applicable to the other products of that class of foodstuff. Typical food adjuncts and additives are discussed in relation to their use in food products, together with the laws regulating their usage. Laboratory experiments are given for the qualitative identification and quantitative estimation of many of these substances.