Principles Of Food Chemistry
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Principles Of Food Chemistry
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Author : John M. deMan
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-02-01
Principles Of Food Chemistry written by John M. deMan and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-01 with Technology & Engineering categories.
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. The original idea in with increasing knowledge about their composi the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu improved properties.
Principles Of Food Chemistry
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Author : John M. deMan
language : en
Publisher: Springer
Release Date : 2018-02-09
Principles Of Food Chemistry written by John M. deMan and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-09 with Technology & Engineering categories.
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.
Principles Of Food Chemistry
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Author : John M. DeMan
language : en
Publisher: Westport, Conn. : Avi Publishing Company
Release Date : 1980
Principles Of Food Chemistry written by John M. DeMan and has been published by Westport, Conn. : Avi Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Technology & Engineering categories.
Principles Of Food Chemistry
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Author : John M. deMan
language : en
Publisher: Springer
Release Date : 2018-02-22
Principles Of Food Chemistry written by John M. deMan and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-22 with Technology & Engineering categories.
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.
Principles Of Food Chemistry
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Author : Springer
language : en
Publisher:
Release Date : 2013-01-01
Principles Of Food Chemistry written by Springer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-01 with categories.
Principles Of Food Science Food Chemistry
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Author : Owen R. Fennema
language : en
Publisher:
Release Date : 1976
Principles Of Food Science Food Chemistry written by Owen R. Fennema and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1976 with Food categories.
Food Chemistry
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Author : Genevieve L. Christen
language : en
Publisher:
Release Date : 2000
Food Chemistry written by Genevieve L. Christen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food categories.
Principles Of Food Chemistry
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Author : Suzymeire Baroni
language : en
Publisher:
Release Date : 2016-04
Principles Of Food Chemistry written by Suzymeire Baroni and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04 with categories.
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
Food Chemistry
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Author : Professor Dr.-Ing. H.-D. Belitz
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-17
Food Chemistry written by Professor Dr.-Ing. H.-D. Belitz and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-17 with Technology & Engineering categories.
This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.