Principles of Food Chemistry

Journal of Agricultural and Food Chemistry, 15, 549–551. Rogers, J. A. (1966). Advances in spice flavor and oleoresin chemistry. In I. Hornstein (Ed.), Flavor chemistry. Washington: American Chemical Society. Sanada, H., Jones, J. E., ...

Principles of Food Chemistry

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.

More Books:

Principles of Food Chemistry
Language: en
Pages: 520
Authors: John M. deMan
Categories: Technology & Engineering
Type: BOOK - Published: 2013-02-01 - Publisher: Springer Science & Business Media

This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards.
Food Chemistry
Language: en
Pages: 1070
Authors: H.-D. Belitz, Werner Grosch, Peter Schieberle
Categories: Technology & Engineering
Type: BOOK - Published: 2009-01-15 - Publisher: Springer Science & Business Media

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more
Food Science
Language: en
Pages: 608
Authors: Norman N. Potter, Joseph H. Hotchkiss
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built.
Fennema's Food Chemistry, Fourth Edition
Language: en
Pages: 1160
Authors: Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema
Categories: Technology & Engineering
Type: BOOK - Published: 2007-09-18 - Publisher: CRC Press

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All
Food Chemistry, Third Edition
Language: en
Pages: 1088
Authors: Owen R. Fennema
Categories: Technology & Engineering
Type: BOOK - Published: 1996-06-19 - Publisher: CRC Press

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue,