Introduction To Food Chemistry
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Introduction To Food Chemistry
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Author : Vassilis Kontogiorgos
language : en
Publisher: Springer Nature
Release Date :
Introduction To Food Chemistry written by Vassilis Kontogiorgos and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Introduction To Food Chemistry
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Author : Vassilis Kontogiorgos
language : en
Publisher: Springer Nature
Release Date : 2021-12-01
Introduction To Food Chemistry written by Vassilis Kontogiorgos and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-01 with Technology & Engineering categories.
The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than Introduction to Food Chemistry.
Introduction To Food Chemistry
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Author : Richard Owusu-Apenten
language : en
Publisher: CRC Press
Release Date : 2004-12-16
Introduction To Food Chemistry written by Richard Owusu-Apenten and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-12-16 with Technology & Engineering categories.
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 Chemistry Of Food
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Author : Michael Zeece
language : en
Publisher: Academic Press
Release Date : 2020-01-30
Introduction To The Chemistry Of Food written by Michael Zeece and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-30 with Technology & Engineering categories.
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
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Author : R. K. Owusu-Apenten
language : en
Publisher:
Release Date : 2005
Introduction To Food Chemistry written by R. K. Owusu-Apenten and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Food categories.
The Chemistry Of Food
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Author : Jan Velisek
language : en
Publisher: John Wiley & Sons
Release Date : 2020-07-29
The Chemistry Of Food written by Jan Velisek and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-07-29 with Technology & Engineering categories.
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.
Introductory Food Chemistry
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Author : John W. Brady
language : en
Publisher: Comstock Publishing Associates
Release Date : 2013
Introductory Food Chemistry written by John W. Brady and has been published by Comstock Publishing Associates this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Food categories.
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.
Food Protein Chemistry
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Author : Joe Regenstein
language : en
Publisher: Elsevier
Release Date : 2012-12-02
Food Protein Chemistry written by Joe Regenstein and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-02 with Technology & Engineering categories.
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.
Encyclopedia Of Food Chemistry
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Author :
language : en
Publisher: Elsevier
Release Date : 2018-11-22
Encyclopedia Of Food Chemistry written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-22 with Technology & Engineering categories.
Encyclopedia of Food Chemistry, Three Volume Set 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 Second Edition
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Author : Richard Owusu-Apenten
language : en
Publisher: CRC Press
Release Date : 2016-06-26
Introduction To Food Chemistry Second Edition written by Richard Owusu-Apenten and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-26 with Technology & Engineering categories.
Doubling in size from its first edition, Introduction to Food Chemistry provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. The content and structure of IFC-II has been informed by the author's review of food chemistry syllabuses from the major geographic regions and centers for the food chemistry profession, including the USA, European Union, Australia, Asia, and elsewhere. The layout of the second edition is divided into 5 thematic parts. The new edition is fully referenced, with guidelines for recommended reading, focusing on the food chemistry developments published since 2000. The book contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters dealing with the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations for specific chapters, study questions, and advice to teachers of food chemistry.
