Introduction to Food Chemistry

Leandro Oviedo (Autor)

Buch | Softcover

407 Seiten

2025
Delve Publishing (Verlag)
978-1-77956-342-2 (ISBN)

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Delving into the chemical forces that dictate food quality, this work reveals how macronutrients, micronutrients, additives, flavors, and preservatives interact. Processing and preservation techniques are examined to show how chemical changes affect safety and nutrition, with key analytical methods explained.

This book aims to present the chemical principles and reactions that govern food composition and quality. It covers macronutrients such as carbohydrates, proteins, and lipids, as well as micronutrients like vitamins and minerals. The book discusses food additives, flavors, and preservatives. It addresses food processing, preservation methods, and the impact of chemical changes on food safety and nutrition. Analytical techniques for food chemistry are also included. The text is designed for students in food science and nutrition programs.

Leandro Rodrigues Oviedo is a chemical engineer with a solid background in machine/deep learning, chemical kinetics, reactor design, and water/wastewater treatment (especially Advanced Oxidation Processes - AOPs). Master in Nanosciences (Nanoscience Post-Graduation Program at Franciscan University - UFN, Brazil), with expertise in nanozeolite synthesis from solid (agro)industrial wastes for adsorption and photocatalytic degradation of organic pollutants.

1 Introduction to Food Chemistry
2 Water and Ice
3 Carbohydrates and Lipids
4 Amino Acids, Peptides, and Proteins
5 Enzymes
6 Vitamins
7 Minerals
8 Colorants
9 Flavors
10 Food Additive

Erscheinungsdatum	06.03.2025
Sprache	englisch
Maße	203 x 254 mm
Themenwelt	Naturwissenschaften ► Chemie
ISBN-10	1-77956-342-6 / 1779563426
ISBN-13	978-1-77956-342-2 / 9781779563422
Zustand	Neuware