Introduction to Food Chemistry, Second Edition
Crc Press Inc (Verlag)
978-1-4665-1247-4 (ISBN)
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.
Part I: History and background to Food Chemistry. Food Chemistry Overview. A Food Science Primer. Part II: Introduction to Food Components. Water and Other Solvents. Carbohydrates. Fats and Fat Replacers. Proteins and Amino Acids. Enzymes. Vitamins and Minerals. Food Additives. Part III: Concepts and Principles. Kinetic Relations. Thermodynamic Considerations. Moisture Relations. Food Structure and Configurations. Instrumental Analysis & Testing. Chemical and Nutritional Analysis. Part IV: Reactions and Changes in Foods. Phase Transitions and Physical Changes. Oxidation and Reduction. General and Enzymic Browning. Postharvest Changes. Part V: Chemical Effects of Food Processing: Examples and Cases Studies. Food Dehydration. Heat Preservation. Cooking Changes. Refrigeration and Freezing. Irradiation and Microwave Processing. Effects of Nover Processes. Appendices.
| Erscheint lt. Verlag | 5.1.2026 |
|---|---|
| Zusatzinfo | 200 Illustrations, black and white |
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-4665-1247-4 / 1466512474 |
| ISBN-13 | 978-1-4665-1247-4 / 9781466512474 |
| Zustand | Neuware |
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