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Introduction to the Chemistry of Food

Introduction to the Chemistry of Food
A Book

by Michael Zeece

  • Publisher : Academic Press
  • Release : 2020-01-30
  • Pages : 430
  • ISBN : 0128117265
  • Language : En, Es, Fr & De
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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

An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food
A Book

by John N. Coupland

  • Publisher : Springer
  • Release : 2014-06-30
  • Pages : 182
  • ISBN : 1493907611
  • Language : En, Es, Fr & De
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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.

Introduction to the Chemical Analysis of Foods

Introduction to the Chemical Analysis of Foods
A Book

by S. Suzanne Nielsen

  • Publisher : Aspen Publishers
  • Release : 1994
  • Pages : 530
  • ISBN : 9780412137716
  • Language : En, Es, Fr & De
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Introduction to Food Chemistry

Introduction to Food Chemistry
A Book

by Richard Owusu-Apenten

  • Publisher : CRC Press
  • Release : 2004-12-16
  • Pages : 272
  • ISBN : 1420058177
  • Language : En, Es, Fr & De
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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

Introduction to the Physical Chemistry of Foods

Introduction to the Physical Chemistry of Foods
A Book

by Christos Ritzoulis

  • Publisher : Unknown Publisher
  • Release : 2013
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry"

Food Protein Chemistry

Food Protein Chemistry
An Introduction for Food Scientists

by Joe Regenstein

  • Publisher : Elsevier
  • Release : 2012-12-02
  • Pages : 368
  • ISBN : 0323153860
  • Language : En, Es, Fr & De
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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.

Food: The Chemistry of its Components

Food: The Chemistry of its Components
6th Edition

by Tom Coultate

  • Publisher : Royal Society of Chemistry
  • Release : 2021
  • Pages : 329
  • ISBN : 1849738807
  • Language : En, Es, Fr & De
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The Chemistry of Food

The Chemistry of Food
A Book

by Jan Velisek,Richard Koplik,Karel Cejpek

  • Publisher : John Wiley & Sons
  • Release : 2020-08-31
  • Pages : 1000
  • ISBN : 1119537649
  • Language : En, Es, Fr & De
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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 Chemistry, Third Edition

Food Chemistry, Third Edition
A Book

by Owen R. Fennema

  • Publisher : CRC Press
  • Release : 1996-06-19
  • Pages : 1088
  • ISBN : 9780824796914
  • Language : En, Es, Fr & De
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"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, toxicants, and pigments."

Physical Chemistry of Foods

Physical Chemistry of Foods
A Book

by Pieter Walstra

  • Publisher : CRC Press
  • Release : 2002-10-08
  • Pages : 832
  • ISBN : 0824743261
  • Language : En, Es, Fr & De
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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.

Introduction to Food Science and Food Systems

Introduction to Food Science and Food Systems
A Book

by Rick Parker,Miriah Pace

  • Publisher : Cengage Learning
  • Release : 2016-03-04
  • Pages : 640
  • ISBN : 1305855469
  • Language : En, Es, Fr & De
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Cultivate a career in food science with INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition! Uncover the foundations of the modern food industry, from nutrition and chemistry to processing and safety, and delve into some of the most pressing foodborne issues of our day. Laced with full-color images, drawings, charts, and graphs, chapters discuss the latest information on genetically engineered foods, environmental concerns and sustainability, food needs of the world, the impacts of food on health, and more. INTRODUCTION TO FOOD SCIENCE AND FOOD SYSTEMS, 2nd Edition also tests your understanding of agriscience concepts with practical, hands-on activities in math, science and other key areas, aligning the readings with National Agricultural Education Standards and FFA Career Development Events (CDEs). Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Researches on the Chemistry of Food

Researches on the Chemistry of Food
A Book

by Justus Freiherr von Liebig,William Gregory

  • Publisher : Unknown Publisher
  • Release : 1847
  • Pages : 156
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Chemistry of Food Additives and Preservatives

The Chemistry of Food Additives and Preservatives
A Book

by Titus A. M. Msagati

  • Publisher : John Wiley & Sons
  • Release : 2012-09-12
  • Pages : 336
  • ISBN : 1118274113
  • Language : En, Es, Fr & De
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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.

The Science of Food

The Science of Food
An Introduction to Food Science, Nutrition and Microbiology

by P. M. Gaman,K. B. Sherrington

  • Publisher : Elsevier
  • Release : 2013-10-22
  • Pages : 258
  • ISBN : 1483136337
  • Language : En, Es, Fr & De
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The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.

Introduction to Food Science

Introduction to Food Science
A Book

by Rick Parker

  • Publisher : Taylor & Francis US
  • Release : 2003
  • Pages : 636
  • ISBN : 9780766813144
  • Language : En, Es, Fr & De
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"Introduction to Food Science" is an ideal resource for anyone interested in a comprehensive overview of the science of foods. Four sections organize twenty-eight chapters into logical groupings, from basic chemistry and nutrition, to food composition and preservation, to environmental concerns and world food needs. This book presents a variety of interesting topics in an easy-to-understand manner. It also provides insight into career opportunities for those interested in working within food science industries.

Chemical Food Safety

Chemical Food Safety
A Book

by Leon Brimer

  • Publisher : CABI
  • Release : 2011
  • Pages : 287
  • ISBN : 1845936760
  • Language : En, Es, Fr & De
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Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain.Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.

Analytical Chemistry of Foods

Analytical Chemistry of Foods
A Book

by C.S. James

  • Publisher : Springer Science & Business Media
  • Release : 2013-12-01
  • Pages : 178
  • ISBN : 1461521653
  • Language : En, Es, Fr & De
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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.

Fennema's Food Chemistry, Fourth Edition

Fennema's Food Chemistry, Fourth Edition
A Book

by Srinivasan Damodaran,Kirk L. Parkin,Owen R. Fennema

  • Publisher : CRC Press
  • Release : 2007-09-18
  • Pages : 1160
  • ISBN : 1420020528
  • Language : En, Es, Fr & De
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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 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. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style 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, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
A Book

by Anonim

  • Publisher : Newnes
  • Release : 2013-06-08
  • Pages : 512
  • ISBN : 0444595295
  • Language : En, Es, Fr & De
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The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control. For food science in general and food analysis and control in particular, there are several problems for which chemometrics are of utmost importance. Traceability, i.e. the possibility of verifying the animal/botanical, geographical and/or productive origin of a foodstuff, is, for instance, one area where the use of chemometric techniques is not only recommended but essential: indeed, at present no specific chemical and/or physico-chemical markers have been identified that can be univocally linked to the origin of a foodstuff and the only way of obtaining reliable traceability is by means of multivariate classification applied to experimental fingerprinting results. Another area where chemometrics is of particular importance is in building the bridge between consumer preferences, sensory attributes and molecular profiling of food: by identifying latent structures among the data tables, bilinear modeling techniques (such as PCA, MCR, PLS and its various evolutions) can provide an interpretable and reliable connection among these domains. Other problems include process control and monitoring, the possibility of using RGB or hyperspectral imaging techniques to nondestructively check food quality, calibration of multidimensional or hyphenated instruments etc.

Teacher's Resource Book IQWST Introduction to Chemistry: How Does Food Provide My Body with Energy? - Grade 6

Teacher's Resource Book IQWST Introduction to Chemistry: How Does Food Provide My Body with Energy? - Grade 6
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2008
  • Pages : 167
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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