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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

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

Food Irradiation

Food Irradiation
A Book

by Walter Urbain

  • Publisher : Elsevier
  • Release : 2012-12-02
  • Pages : 368
  • ISBN : 0323153879
  • Language : En, Es, Fr & De
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Food Irradiation focuses on the fundamental aspects and applications of food irradiation. It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses the nature of ionizing radiation, as well as its interaction with matter, the biological effects it induces in living organisms associated with food such as raw fruits and vegetables, and the application of these effects in treating foods. The book also highlights some aspects of food irradiation that have potential significance in commercial usage, including consumer attitudes, costs, facilities, and safety. Organized into 15 chapters, this volume begins with an overview of ionizing radiation and its biological effects, the basics of radiation chemistry, and radiation chemistry of foods and food components. It then discusses the general effects of ionizing radiation on foods; irradiation of foods, such as meats and poultry, marine and freshwater animal foods, beverages, and dairy products; government regulation of irradiated foods; and consumer acceptance of irradiated foods. This book is a valuable source of information for food technologists, nutritionists, and suppliers of irradiation facilities and equipment.

Chemistry of Food and Nutrition

Chemistry of Food and Nutrition
A Book

by Henry Clapp Sherman

  • Publisher : Unknown Publisher
  • Release : 1937
  • Pages : 640
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Carbohydrates. Fats and lipids. General chemistry of the proteins and their amino acids. Nutritional chemistry of the proteins and their amino acids. Enzymes and digestion. The fate of the foodstuffs in metabolism. The fuel value of food and the energy requirement of the body. the basal energy metabolism regulation of temperature, and specific dynamic action. Total energy metabolism and food requirement. Quantitative aspets of acid-base balance. Quantitative aspects of calcium and phophorus needs and values. Iron and copper in food and nutrition. Iodine in nutrition: simple goiter as a nutritional problem. Vitamin a and its precursors. Vitamin B (B1). Vitamin G or the flavinfactor om nutrition and food values. Vitamin C. Vitamin D. Some chemical aspects of growt and development. Dietary standards, the differing rations of adequate to optimal intake, and the principle of natural wholes. The problem of the best use of food. Food economics in the light of the newer chemistry of nutrition. Food chemistry and human progress.

The Chemistry of Food

The Chemistry of Food
A Book

by Jan Velisek,Richard Koplik,Karel Cejpek

  • Publisher : John Wiley & Sons
  • Release : 2020-07-21
  • Pages : 1200
  • ISBN : 1119537657
  • 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.

The Chemical Composition of American Food Materials

The Chemical Composition of American Food Materials
A Book

by Wilbur Olin Atwater,Charles D. Woods

  • Publisher : Unknown Publisher
  • Release : 1896
  • Pages : 47
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Introduction to the Physical Chemistry of Foods

Introduction to the Physical Chemistry of Foods
A Book

by Christos Ritzoulis

  • Publisher : CRC Press
  • Release : 2013-04-23
  • Pages : 224
  • ISBN : 1466511753
  • Language : En, Es, Fr & De
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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 and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background. The text begins with basic physical chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. The chapters cover thermodynamic systems, temperature, and ideal gases versus real gases; chemical thermodynamics and the behavior of liquids and solids, along with phase transitions; and the thermodynamics of small molecule and macromolecule dispersions and solutions. The text describes surface activity, interfaces, and adsorption of molecules. Attention is paid to surface active materials, with a focus on self-assembled and colloidal structures. Emulsions and foams are covered in a separate chapter. The book also introduces some of the main macroscopic manifestations of colloidal (and other) interactions in terms of rheology. Finally, the author describes chemical kinetics, including enzyme kinetics, which is vital to food science. This book provides a concise, readable account of the physical chemistry of foods, from basic thermodynamics to a range of applied topics, for students, scientists, and engineers with an interest in food science.

Food of Plants, an Introduction to Agricultural Chemistry

Food of Plants, an Introduction to Agricultural Chemistry
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1893
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Chemistry

Chemistry
Our Past, Present, and Future

by Choon H. Do,Attila E. Pavlath

  • Publisher : CRC Press
  • Release : 2017-09-01
  • Pages : 456
  • ISBN : 1351858742
  • Language : En, Es, Fr & De
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This book discusses the vital role of chemistry in everyday life. It encourages readers to understand how the knowledge of chemistry is important for the development of society and a better future. The text is organized into three parts. Part 1 covers the historical aspects of chemistry and discusses how countless discoveries since the beginning of life on earth have benefited human beings. Part 2 focuses on modern life and describes chemistry’s contribution to the developments in the fields of food and agriculture, energy, transportation, medicine, and communications. Part 3 emphasizes the role of chemists and educators in making the layperson aware of the benefits of chemistry without having them to go through its complexities. Written in an easy-to-understand manner and supplemented by ample number of figures and tables, the book will cater to a broad readership ranging from general readers to experts.

The Calendar of Owens college, Manchester

The Calendar of Owens college, Manchester
A Book

by Manchester univ

  • Publisher : Unknown Publisher
  • Release : 1877
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Chemistry

Food Chemistry
A Book

by David E. Newton

  • Publisher : Infobase Publishing
  • Release : 2009-01-01
  • Pages : 212
  • ISBN : 143810975X
  • Language : En, Es, Fr & De
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Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. This work offers information on the field of altering foods for human consumption. It describes the differences between synthetic, engineered, irradiated, and organic foods.

Introduction to Applied Colloid and Surface Chemistry

Introduction to Applied Colloid and Surface Chemistry
A Book

by Georgios M. Kontogeorgis,Soren Kiil

  • Publisher : John Wiley & Sons
  • Release : 2016-03-28
  • Pages : 392
  • ISBN : 1118881214
  • Language : En, Es, Fr & De
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Colloid and Surface Chemistry is a subject of immense importance and implications both to our everyday life and numerous industrial sectors, ranging from coatings and materials to medicine and biotechnology. How do detergents really clean? (Why can't we just use water?) Why is milk "milky"? Why do we use eggs so often for making sauces? Can we deliver drugs in better and controlled ways? Coating industries wish to manufacture improved coatings e.g. for providing corrosion resistance, which are also environmentally friendly i.e. less based on organic solvents and if possible exclusively on water. Food companies want to develop healthy, tasty but also long-lasting food products which appeal to the environmental authorities and the consumer. Detergent and enzyme companies are working to develop improved formulations which clean more persistent stains, at lower temperatures and amounts, to the benefit of both the environment and our pocket. Cosmetics is also big business! Creams, lotions and other personal care products are really just complex emulsions. All of the above can be explained by the principles and methods of colloid and surface chemistry. A course on this topic is truly valuable to chemists, chemical engineers, biologists, material and food scientists and many more.

Chemical and Functional Properties of Food Saccharides

Chemical and Functional Properties of Food Saccharides
A Book

by Piotr Tomasik

  • Publisher : CRC Press
  • Release : 2003-10-20
  • Pages : 440
  • ISBN : 0203495721
  • Language : En, Es, Fr & De
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This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a

Modifying Flavour in Food

Modifying Flavour in Food
A Book

by A. J. Taylor,J Hort

  • Publisher : Elsevier
  • Release : 2007-06-08
  • Pages : 296
  • ISBN : 1845693361
  • Language : En, Es, Fr & De
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Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research. The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents. Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. Discusses adapting ingredients to meet consumer demand for nutritious food Examines different technologies that improve flavour Techniques for flavour modification are highlighted

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
A Book

by Benjamin K. Simpson

  • Publisher : John Wiley & Sons
  • Release : 2012-04-11
  • Pages : 912
  • ISBN : 1118308050
  • Language : En, Es, Fr & De
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The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA

The Chemistry of Frozen Vegetables

The Chemistry of Frozen Vegetables
A Book

by Izabela Steinka,Caterina Barone,Salvatore Parisi,Marina Micali

  • Publisher : Springer
  • Release : 2017-03-30
  • Pages : 41
  • ISBN : 3319539329
  • Language : En, Es, Fr & De
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This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment to the end of their long shelf-life. Particular attention is given to the microbiological colonization of vegetables during the freezing treatments and to the chemical and physical modifications associated. The authors explore the undesired effects of this colonization through the lens of the antibiotic-resistant Staphylococci found in hermetically-package frozen vegetables. With this informative and instructive Brief, readers will understand the importance of the frozen storage technologies.

Food Chemical Safety

Food Chemical Safety
Additives

by David Watson

  • Publisher : Elsevier
  • Release : 2002-02-22
  • Pages : 324
  • ISBN : 1855736330
  • Language : En, Es, Fr & De
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The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing. Part one of the book looks at regulation in the EU and the US. Part two discusses analytical issues. There are chapters on the use of risk analysis in assessing the impact of additives on consumer health, quality control of analytical methods, and new more rapid and targeted methods in detecting and measuring additives in foods. There is also an important review of adverse reactions to additives covering such issues as monitoring, trends in reporting and the evidence concerning major additives. Part three of the book looks at some of the key groups of additives, from colorants and flavourings to texturing agents and antioxidant preservatives. Food chemical safety Volume 2: Additives is a valuable reference for all those concerned with the use of additives in food. Reviews both the regulatory context and methods used to analyse, assess and control the use of additives in food processing Looks at regulation in the EU and the US Discusses the use of risk analysis in assessing the impact of additives on consumer health

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.

Federal Food, Drug, and Cosmetic Act (chemical Additives in Food).

Federal Food, Drug, and Cosmetic Act (chemical Additives in Food).
A Book

by United States. Congress. House. Committee on Interstate and Foreign Commerce

  • Publisher : Unknown Publisher
  • Release : 1956
  • Pages : 244
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Innovations in Food Packaging

Innovations in Food Packaging
A Book

by Jung H. Han

  • Publisher : Elsevier
  • Release : 2005-07-20
  • Pages : 503
  • ISBN : 0080455174
  • Language : En, Es, Fr & De
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Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses. Covers four major food packaging topics: * Theories in food packaging * Active packaging * Modified atmosphere packaging * Edible films and coatings