The Chemistry Of Food And Nutrition

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Introduction to the Chemistry of Food

Author : Michael Zeece
Publisher : Academic Press
ISBN 13 : 0128117265
Total Pages : 432 pages
Book Rating : 4.1/5 (281 download)

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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

Food Chemistry and Nutrition

Author : S. Sumathi
Publisher :
ISBN 13 : 9789385433696
Total Pages : 220 pages
Book Rating : 4.4/5 (336 download)

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Book Synopsis Food Chemistry and Nutrition by : S. Sumathi

Download or read book Food Chemistry and Nutrition written by S. Sumathi and published by . This book was released on 2014-07-02 with total page 220 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chemistry plays a vital role in food industry because it helps Food Technologists to understand the components and behavior of food and nutritionists to develop healthy diets. The main aim of nutritional professionals now is to apply nutrition principles to promote health and well-being, to prevent disease and to restore health in individuals, families and community. To achieve this goal, application of various scientific principles of food and food processing is essential. This book "Food Chemistry and Nutrition: A comprehensive Treatise" presents the complete spectrum of information about these principles in a clear and accessible format. It serves as an ideal book for undergraduate/graduate students of Food Technology, Food Science and Nutrition. This book provides information on: - Major and minor food constituents, properties and food applications of carbohydrates, proteins & fats. - Different interactions in food systems and various changes in foods on storage and processing. - Nutritional functions of food and Recommended dietary allowances of nutrients. Digestion, absorption, transport and metabolism of nutrients.

The Chemistry of Food

Author : Jan Velisek
Publisher : John Wiley & Sons
ISBN 13 : 1119537657
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 2020-07-21 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.

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.

Food

Author : Tom P. Coultate
Publisher : CRC Press
ISBN 13 :
Total Pages : 208 pages
Book Rating : 4.3/5 (97 download)

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Book Synopsis Food by : Tom P. Coultate

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

Fundamentals of Food Chemistry

Author : Werner Heimann
Publisher :
ISBN 13 :
Total Pages : 358 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Fundamentals of Food Chemistry by : Werner Heimann

Download or read book Fundamentals of Food Chemistry written by Werner Heimann and published by . This book was released on 1980 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A survey of the principles of food chemistryapproaches the subject as a branch of applied biochemistryin which human nutrition is integrally related to humanmetabolism. The chemical reactions of food interact inhealth and disease, and thus modern food chemistry goes farbeyond analytical composition of foods. Part I of the textdiscusses nutritional aspects of food. Part 2 reviews thebasic food constituents, and includes a detailed description of the classification, behavior, and biochemical, medical,and metabolic effects of proteins, fats and lipids,carbohydrates, minerals, trace elements, vitamins, andenzymes. Part 3 examines human nutrient requirements andnutritional aspects of digestion, food preparation, cooking, and preservation.

The Chemistry of Food and Nutrition

Author : Duncan A W
Publisher : Hardpress Publishing
ISBN 13 : 9781318812622
Total Pages : 100 pages
Book Rating : 4.8/5 (126 download)

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Book Synopsis The Chemistry of Food and Nutrition by : Duncan A W

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.

The Chemistry of Food and Nutrition

Author : A. W. Duncan
Publisher : DigiCat
ISBN 13 :
Total Pages : 96 pages
Book Rating : 4.8/5 (596 download)

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Book Synopsis The Chemistry of Food and Nutrition by : A. W. Duncan

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.

Chemistry of the Mediterranean Diet

Author : Amélia Martins Delgado
Publisher : Springer
ISBN 13 : 3319293702
Total Pages : 263 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Chemistry of the Mediterranean Diet by : Amélia Martins Delgado

Download or read book Chemistry of the Mediterranean Diet written by Amélia Martins Delgado and published by Springer. This book was released on 2016-07-30 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grapes, figs, and dates; and would you like to learn more about the substances they contain? Then this book is for you! The Mediterranean diet, designated as an ‘Intangible Cultural Heritage of Humanity’, has a reputation of being particularly beneficial to your health and for reducing the risk of diseases like cardiovascular disorders. Read this book to find out which chemical compounds contribute to these health benefits. Typical ingredients of the Mediterranean diet include olive oils, fresh and dried vegetables and fruits, cereals, moderate amounts of fish, dairy and meat, and various condiments and spices, typically accompanied by wine and infusions. The book will introduce you to the most typical ingredients, providing information about their use in Mediterranean cuisine and explaining more about the healthy substances they contain – from their chemistry to their occurrence in the foods and the resulting intake. Summarizing important facts and data from available scientific literature, this book even gives recommendations for guidelines to a healthy diet – guidelines that are becoming more and more important. In recent years, it has been observed that nutritional habits in the geographical area have started to deviate further and further away from the typical Mediterranean nutritional pattern, representing an alarming trend that this book also critically addresses, since the WHO has reported increases in obesity and malnutrition in the Mediterranean area. Illustrations of important chemical compound structures, as well as appetizing photos of select ingredients for Mediterranean dishes, accompany the text.

Carbohydrate Chemistry for Food Scientists

Author : James N. BeMiller
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

Food

Author : Tom P. Coultate
Publisher : Royal Society of Chemistry
ISBN 13 : 0854041117
Total Pages : 523 pages
Book Rating : 4.8/5 (54 download)

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Book Synopsis Food by : Tom P. Coultate

Download or read book Food written by Tom P. Coultate and published by Royal Society of Chemistry. This book was released on 2009 with total page 523 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. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. Attention is drawn to the nutritional and health significance of food components. This classic text has been extensively rewritten for its 5th edition to bring it right up to date and many new topics have been introduced. Features include: "Special Topics" section at the end of each chapter for specialist readers and advanced students An exhaustive index and the structural formulae of over 500 food components Comprehensive listings of recent, relevant review articles and recommended books for further reading Frequent references to wider issues e.g. the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that that anyone with an interest in food issues will find it invaluable. Extracts from reviews of previous editions: "very detailed and readable ... the author is to be congratulated" The British Nutrition Foundation, 1985 "a superb book to have by your side when you read your daily newspaper" New Scientist, 1989 "mandatory reading for food scientists, medical students ... and anyone else who has an interest in the food we eat" The Analyst, 1990 "...filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, 1997 "...an invaluable source of information on the chemistry of food. It is clearly written and I can heartily recommend it." Chemistry and Industry, 2004 New, greatly enlarged or totally revised topics include: Acrylamide Resistant starch Pectins Gellan gum Glycaemic Index (GI) The elimination of trans fatty acids Fractionation of fats and oils Cocoa butter and chocolate The casein micelle Tea, flavonoids and health Antioxidant vitamins Soya phytoestrogens Legume toxins Pesticide residues Cow's milk and peanut allergies

Food

Author : Tom Coultate
Publisher : Royal Society of Chemistry
ISBN 13 : 1782627944
Total Pages : 620 pages
Book Rating : 4.7/5 (826 download)

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Book Synopsis Food by : Tom Coultate

Download or read book Food written by Tom Coultate and published by Royal Society of Chemistry. This book was released on 2016-01-13 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components – carbohydrates, proteins, fats, minerals and water, and the trace components – colours, flavours, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. Besides being extensively rewritten and updated a new chapter on enzymes has been included. At every stage attention is drawn to the links between the chemical components of food and their health and nutritional significance. Features include:"Special Topics" section at the end of each chapter for specialist readers and advanced students; an exhaustive index and the structural formulae of over 500 food components; comprehensive listings of recent, relevant review articles and recommended books for further reading; frequent references to wider issues eg the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives around the world. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues.

Fat Chemistry

Author : Claire S. Allardyce
Publisher : Royal Society of Chemistry
ISBN 13 : 1849733252
Total Pages : 341 pages
Book Rating : 4.8/5 (497 download)

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Book Synopsis Fat Chemistry by : Claire S. Allardyce

Download or read book Fat Chemistry written by Claire S. Allardyce and published by Royal Society of Chemistry. This book was released on 2012 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written in an accessible style, this book probes the chemistry of fat in our bodies, providing a unique insight into understanding obesity.

CHEMISTRY OF FOOD AND NUTRITION

Author : HENRY C. SHERMAN
Publisher :
ISBN 13 : 9781033074534
Total Pages : 0 pages
Book Rating : 4.0/5 (745 download)

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Book Synopsis CHEMISTRY OF FOOD AND NUTRITION by : HENRY C. SHERMAN

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:

Encyclopedia of Food Chemistry

Author :
Publisher : Elsevier
ISBN 13 : 0128140453
Total Pages : 2217 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Encyclopedia of Food Chemistry by :

Download or read book Encyclopedia of Food Chemistry written by and published by Elsevier. This book was released on 2018-11-22 with total page 2217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Chemistry of Food and Nutrition

Author : Henry Clapp Sherman
Publisher :
ISBN 13 :
Total Pages : 474 pages
Book Rating : 4.:/5 (2 download)

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Book Synopsis Chemistry of Food and Nutrition by : Henry Clapp Sherman

Download or read book Chemistry of Food and Nutrition written by Henry Clapp Sherman and published by . This book was released on 1918 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Food Lipids

Author : Casimir C. Akoh
Publisher : CRC Press
ISBN 13 : 1498744877
Total Pages : 1048 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Food Lipids by : Casimir C. Akoh

Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2017-03-16 with total page 1048 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.