Introduction to the Chemistry of Food

Introduction to the Chemistry of Food
Author: Michael Zeece
Publsiher: Academic Press
Total Pages: 430
Release: 2020-01-30
ISBN 10: 0128117265
ISBN 13: 9780128117262
Language: EN, FR, DE, ES & NL

Introduction to the Chemistry of Food Book Review:

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

Introduction to Food Chemistry

Introduction to Food Chemistry
Author: Richard Owusu-Apenten
Publsiher: CRC Press
Total Pages: 272
Release: 2004-12-16
ISBN 10: 1420058177
ISBN 13: 9781420058178
Language: EN, FR, DE, ES & NL

Introduction to Food Chemistry Book Review:

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu

The Chemistry of Food

The Chemistry of Food
Author: Jan Velisek
Publsiher: John Wiley & Sons
Total Pages: 1128
Release: 2013-12-31
ISBN 10: 1118384962
ISBN 13: 9781118384961
Language: EN, FR, DE, ES & NL

The Chemistry of Food Book Review:

A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.

An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food
Author: John N. Coupland
Publsiher: Springer
Total Pages: 182
Release: 2014-06-30
ISBN 10: 1493907611
ISBN 13: 9781493907618
Language: EN, FR, DE, ES & NL

An Introduction to the Physical Chemistry of Food Book Review:

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
Author: Anonim
Publsiher: Elsevier
Total Pages: 2194
Release: 2018-11-22
ISBN 10: 0128140453
ISBN 13: 9780128140451
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Chemistry Book Review:

Encyclopedia of Food Chemistry 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

Introduction to the Physical Chemistry of Foods

Introduction to the Physical Chemistry of Foods
Author: Christos Ritzoulis
Publsiher: CRC Press
Total Pages: 224
Release: 2013-04-23
ISBN 10: 1000454193
ISBN 13: 9781000454192
Language: EN, FR, DE, ES & NL

Introduction to the Physical Chemistry of Foods Book Review:

Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a

Introductory Food Chemistry

Introductory Food Chemistry
Author: John W. Brady
Publsiher: Comstock Publishing Associates
Total Pages: 638
Release: 2013
ISBN 10: 9780801450754
ISBN 13: 0801450756
Language: EN, FR, DE, ES & NL

Introductory Food Chemistry Book Review:

Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids.

Fennema s Food Chemistry

Fennema s Food Chemistry
Author: Srinivasan Damodaran,Kirk L. Parkin
Publsiher: CRC Press
Total Pages: 1107
Release: 2017-05-25
ISBN 10: 148220813X
ISBN 13: 9781482208139
Language: EN, FR, DE, ES & NL

Fennema s Food Chemistry Book Review:

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.

Food Protein Chemistry

Food Protein Chemistry
Author: Joe Regenstein
Publsiher: Elsevier
Total Pages: 368
Release: 2012-12-02
ISBN 10: 0323153860
ISBN 13: 9780323153867
Language: EN, FR, DE, ES & NL

Food Protein Chemistry Book Review:

Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists despite the fact that their use in the food supply emphasizes their biological nature. Key topics discussed include proteins as essential to life; amino acids; protein classification; selected proteins of the most important food systems; and protein structure. The book also includes chapters on protein measurement; protein purification; and spectral techniques for the study of proteins. The book requires readers to have the equivalent of the Institute of Food Technologists requirements for undergraduate food science majors. It also assumes a knowledge of math through calculus. While primarily intended for senior and first-year graduate food science students, the text may also be useful to researchers in allied fields.

Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation
Author: Alexandru Mihai Grumezescu,Alina Maria Holban
Publsiher: Academic Press
Total Pages: 548
Release: 2017-07-18
ISBN 10: 0128112042
ISBN 13: 9780128112045
Language: EN, FR, DE, ES & NL

Soft Chemistry and Food Fermentation Book Review:

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

Food the Chemistry of Its Components

Food  the Chemistry of Its Components
Author: Tom P. Coultate
Publsiher: CRC Press
Total Pages: 197
Release: 1984
ISBN 10: 1928374650XXX
ISBN 13: UOM:39076000583760
Language: EN, FR, DE, ES & NL

Food the Chemistry of Its Components Book Review:

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

Physical Chemistry of Foods

Physical Chemistry of Foods
Author: Pieter Walstra
Publsiher: CRC Press
Total Pages: 832
Release: 2002-10-08
ISBN 10: 9780203910436
ISBN 13: 0203910435
Language: EN, FR, DE, ES & NL

Physical Chemistry of Foods Book Review:

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

The Science of Cooking

The Science of Cooking
Author: Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2016-04-29
ISBN 10: 1119210321
ISBN 13: 9781119210320
Language: EN, FR, DE, ES & NL

The Science of Cooking Book Review:

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

The Chemistry of Food Additives and Preservatives

The Chemistry of Food Additives and Preservatives
Author: Titus A. M. Msagati
Publsiher: John Wiley & Sons
Total Pages: 336
Release: 2012-09-12
ISBN 10: 1118274113
ISBN 13: 9781118274118
Language: EN, FR, DE, ES & NL

The Chemistry of Food Additives and Preservatives Book Review:

The Chemistry of Food Additives and Preservatives is anup-to-date reference guide on the range of different types ofadditives (both natural and synthetic) used in the food industrytoday. It looks at the processes involved in inputting additivesand preservatives to foods, and the mechanisms and methods used.The book contains full details about the chemistry of each majorclass of food additive, showing the reader not just what kind ofadditives are used and what their functions are, but also how theywork and how they can have multiple functionalities. Inaddition, this book covers numerous new additives currentlybeing introduced, and an explanation of how the quality of these isascertained and how consumer safety is ensured.

Analytical Chemistry of Foods

Analytical Chemistry of Foods
Author: C.S. James
Publsiher: Springer Science & Business Media
Total Pages: 178
Release: 2013-12-01
ISBN 10: 1461521653
ISBN 13: 9781461521655
Language: EN, FR, DE, ES & NL

Analytical Chemistry of Foods Book Review:

Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed to protect consumers against unscrupulous adulteration of foods and to safeguard consumers against the use of chemical preservatives potentially harmful to health. Subsequent laws, introduced over the course of the ensuing century by various countries and organisations, have encompassed the features of the early laws but have been far wider reaching to include legislation relating to, for example, specifIc food products, specifIc ingredients and specifIc uses. Conforming to the requirements set out in many of these laws and guidelines requires the chemical and physical analysis of foods. This may involve qualitative analysis in the detection of illegal food components such as certain colourings or, more commonly, the quantitative estimation of both major and minor food constituents. This quantitative analysis of foods plays an important role not only in obtaining the required information for the purposes of nutritional labelling but also in ensuring that foods conform to desired flavour and texture quality attributes. This book outlines the range oftechniques available to the food analyst and the theories underlying the more commonly used analytical methods in food studies.

Principles of Food Chemistry

Principles of Food Chemistry
Author: John M. DeMan
Publsiher: Westport, Conn. : Avi Publishing Company
Total Pages: 426
Release: 1980
ISBN 10: 1928374650XXX
ISBN 13: UOM:39015006103256
Language: EN, FR, DE, ES & NL

Principles of Food Chemistry Book Review:

Applied Food Protein Chemistry

Applied Food Protein Chemistry
Author: Zeynep Ustunol
Publsiher: John Wiley & Sons
Total Pages: 528
Release: 2014-12-19
ISBN 10: 1118860616
ISBN 13: 9781118860618
Language: EN, FR, DE, ES & NL

Applied Food Protein Chemistry Book Review:

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

The Influence of Chemistry on New Foods and Traditional Products

The Influence of Chemistry on New Foods and Traditional Products
Author: Giampiero Barbieri,Caterina Barone,Arpan Bhagat,Giorgia Caruso,Zachary Ryan Conley,Salvatore Parisi
Publsiher: Springer
Total Pages: 65
Release: 2014-09-13
ISBN 10: 3319113585
ISBN 13: 9783319113586
Language: EN, FR, DE, ES & NL

The Influence of Chemistry on New Foods and Traditional Products Book Review:

This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.

The Food Chemistry Laboratory

The Food Chemistry Laboratory
Author: Connie M. Weaver,James R. Daniel
Publsiher: CRC Press
Total Pages: 152
Release: 2003-02-26
ISBN 10: 1420058304
ISBN 13: 9781420058307
Language: EN, FR, DE, ES & NL

The Food Chemistry Laboratory Book Review:

A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. Presenting experiments that can be completed, in many

Food Energy and Water

Food  Energy  and Water
Author: Satinder Ahuja
Publsiher: Elsevier
Total Pages: 478
Release: 2015-01-25
ISBN 10: 012800374X
ISBN 13: 9780128003749
Language: EN, FR, DE, ES & NL

Food Energy and Water Book Review:

How will chemists of the future balance competing concerns of environmental stewardship and innovative, cost-effective product development? For chemists to accept the idea that environmental quality and economic prosperity can be intertwined, the concept of the food-energy-water nexus must first be integrated into underlying thought processes. Food, Energy and Water: The Chemistry Connection provides today’s scientists with the background information necessary to fully understand the inextricable link between food, energy and water and how this conceptual framework should form the basis for all contemporary research and development in chemistry in particular, and the sciences in general. Presents a clear, quantitative explanation of the link between food, energy, and water Provides information not currently available in chemistry curricula or synthesized in existing resources Examines the challenges of the food-energy-water nexus from a chemistry perspective within a multi-disciplinary domain Includes the latest research on critical topics such as fracking, water use conflicts, and sustainability in food production cycles