1# Library to Find Best eBook for Read
Author : Vassilis Kontogiorgos
Release :
Genre :
Kind : eBook
Book Rating : 588/5 ( reviews)
Book Synopsis Introduction to Food Chemistry by : Vassilis Kontogiorgos
Download or read book Introduction to Food Chemistry written by Vassilis Kontogiorgos. This book was released on . Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael Zeece
Release : 2020-01-30
Genre : Technology & Engineering
Kind : eBook
Book Rating : 265/5 ( reviews)
Book Synopsis Introduction to the Chemistry of Food by : Michael Zeece
Download or read book Introduction to the Chemistry of Food written by Michael Zeece. This book was released on 2020-01-30. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : Richard Owusu-Apenten
Release : 2004-12-16
Genre : Technology & Engineering
Kind : eBook
Book Rating : 177/5 ( reviews)
Book Synopsis Introduction to Food Chemistry by : Richard Owusu-Apenten
Download or read book Introduction to Food Chemistry written by Richard Owusu-Apenten. This book was released on 2004-12-16. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : John W. Brady
Release : 2013
Genre : Food
Kind : eBook
Book Rating : 754/5 ( reviews)
Book Synopsis Introductory Food Chemistry by : John W. Brady
Download or read book Introductory Food Chemistry written by John W. Brady. This book was released on 2013. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Author :
Release : 2018-11-22
Genre : Technology & Engineering
Kind : eBook
Book Rating : 453/5 ( reviews)
Book Synopsis Encyclopedia of Food Chemistry by :
Download or read book Encyclopedia of Food Chemistry written by . This book was released on 2018-11-22. Available in PDF, EPUB and Kindle. Book excerpt: 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
