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Food Chemistry

Food Chemistry
Author: Professor Dr.-Ing. H.-D. Belitz, Professor Dr.-Ing. W. Grosch
Publisher: Springer Science & Business Media
ISBN: 3662072815
Pages: 993
Year: 2013-04-17
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Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
Author: Fereidoon Shahidi
Publisher: Elsevier
ISBN: 0128140267
Pages: 1400
Year: 2018-12-04
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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 Food Chemistry

Introduction to Food Chemistry
Author: Richard Owusu-Apenten
Publisher: CRC Press
ISBN: 084931724X
Pages: 272
Year: 2004-12-16
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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 assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles. This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

Fennema’s Food Chemistry, Fifth Edition

Fennema’s Food Chemistry, Fifth Edition
Author: Srinivasan Damodaran, Kirk L. Parkin
Publisher: CRC Press
ISBN: 148220813X
Pages: 1107
Year: 2017-05-25
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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, 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 Chemistry Research Developments

Food Chemistry Research Developments
Author: Konstantinos N. Papadopoulos
Publisher: Nova Publishers
ISBN: 1604562625
Pages: 297
Year: 2008
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Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.

Food Chemistry

Food Chemistry
Author: David E. Newton
Publisher: Infobase Publishing
ISBN: 143810975X
Pages: 212
Year: 2009-01-01
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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.

Principles of Food Chemistry

Principles of Food Chemistry
Author: John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee
Publisher: Springer
ISBN: 3319636073
Pages: 607
Year: 2018-02-09
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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.

Food Chemistry, Third Edition

Food Chemistry, Third Edition
Author: Owen R. Fennema
Publisher: CRC Press
ISBN: 0824796918
Pages: 1088
Year: 1996-06-19
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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."

Food: The Chemistry of its Components

Food: The Chemistry of its Components
Author: Tom Coultate
Publisher: Royal Society of Chemistry
ISBN: 1849738807
Pages:
Year:
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Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
Author:
Publisher: Newnes
ISBN: 0444595295
Pages: 512
Year: 2013-06-08
View: 359
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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.

Food Chemistry

Food Chemistry
Author: S.A. Iqbal
Publisher: Discovery Publishing House
ISBN: 8183560342
Pages: 248
Year: 2005-01-01
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Contents: Growth of Food Chemistry, Proteins in Man s Diet, The Use of Milk Products, The Taste and Flavour of Food, The Role of Fruits and Vegetables in Diet, The Seeds of Gramineae Family, Flesh as a Food, Fats and Oils, Carbohydrates in Foods, Safe Food.

Food chemistry

Food chemistry
Author: National Science Resources Center (U.S.)
Publisher: Carolina Biological Supply Company
ISBN: 0892787104
Pages: 182
Year: 1994-03
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This unit is one of twenty-four elementary science curriculum units being developed by the STC project for grades one through six. Each STC unit provides children with the opportunity to learn in-depth about topics in the physical, life, and earth sciences and technology through direct observation and experimentation.

Tropical Food: Chemistry and Nutrition

Tropical Food: Chemistry and Nutrition
Author: George Inglett
Publisher: Elsevier
ISBN: 0323143105
Pages: 712
Year: 2012-12-02
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Tropical Foods: Chemistry and Nutrition, Volume 2 contains the proceedings of an International Conference on Tropical Foods: Chemistry and Nutrition, held in Honolulu, Hawaii, on March 28-30, 1979. The papers explore the chemical and nutritional aspects of tropical foods from around the world, including vegetables, coconut foods, wheat, and soybean foods. This volume is comprised of 19 chapters and begins with an overview of the nutritional aspects of some tropical plant foods by focusing on nutrition, the nutritional composition of some plant foods, and the applications and limitations of food composition tables, along with assessment of nutritional status and some obstacles to nutritional health. The next chapter surveys tropical foods in the Far East, with emphasis on the processing and nutritional evaluation of fermented foods as well as fermentation and other methods of food preservation. Vegetable production in tropical Asian countries such as the Philippines is also considered. Subsequent chapters look at tropical home gardens as a nutrition intervention, tropical foods in Central America, and some aspects of traditional African foods. This book should be a valuable resource for biochemists, nutritionists, and nutritional scientists.

Biochemistry of Foods

Biochemistry of Foods
Author: N.A.M. Eskin
Publisher: Elsevier
ISBN: 032315896X
Pages: 252
Year: 2012-12-02
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Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods. The development of acceptable fruits and vegetables on postharvest storage is dependent on critical biochemical transformations taking place within the plant organ. The chapters discuss how meat and fish similarly undergo postmortem chemical changes which affect their consumer acceptability. In addition to natural changes, those induced by processing or mechanical injury affect the quality of foods. Such changes can be controlled through an understanding of the chemical reactions involved, for instance, in enzymic and nonenzymic browning. Increased sophistication in food production has resulted in the widespread use of enzymes in food-processing operations. Some of the more important enzymes are discussed, with an emphasis on their role in the food industry. The final chapter is concerned with the biodeterioration of foods. The various microorganisms involved in the degradation of proteins, carbohydrates, oils, and fats are discussed, with special reference to the individual biochemical reactions responsible for food deterioration.

Food Chemical Composition

Food Chemical Composition
Author: Tim Hutton
Publisher: Royal Society of Chemistry
ISBN: 0905942507
Pages: 111
Year: 2002
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Food is made of chemicals. To the food manufacturer, these chemicals are all potentially significant, as they determine the nutritional value, eating properties and suitability for use in particular products and processes. This book explains, to those without expertise in food chemistry, some of the basics of food chemical composition. Adopting a strong industrial slant, the book uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. Selected examples are used to illustrate specific points that often get overlooked in discussions of the chemicals that are either natural to foods or used in preservation and processing. Industrialists and students alike will welcome this book as an aid to understanding the importance of food composition. This book is published in association with CCFRA.

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