Academic Press and AOCS Press, 2017. — 617 p. — ISBN: 9780128095218. This book is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use...
4th Edition. — CRC Press, 2017. — 1048 p. Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition...
CRC Press/Taylor & Francis Group, 2008. — 930 p. ISBN13: 978-1-4200-4663-2. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the...
Taylor & Francis Group, LLC, 2017. — 246 p. — ISBN: 1498716377 The role of green coffee bean (GCB) in human health is of emerging interest to the nutraceutical field, especially given its role in improving metabolic syndrome, including weight management, hypertension, diabetes, and neuroprotection. GCB extract contains a novel antioxidant known as chlorogenic acid (also...
Springer, 2018. — 47 p. — (Chemistry of Foods). — ISBN: 978-3-319-65749-3. This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants. Although glucose and fructose are the main constituents of honey, its...
Taylor & Francis, 2005. — 814 p. To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, bioavailability, and stability in foods.
Springer International Publishing AG, 2018. — 48 p. — (SpringerBriefs in Molecular Science. Chemistry of Foods) — ISBN: 3319657372. This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to...
The Royal Society of Chemistry, UK, 2001. — 233 p. — ISBN 0- 8 5 404- 860-X. This book documents the latest research and opinion on starch structure and its function as a food material. Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for manufacturers (and ultimately consumers) to have increased...
4th revised and extended ed. — Springer-Verlag Berlin Heidelberg, 2009. — 1070 p. Bestselling textbook now in its fourth revised and enlarged edition. New topics covered include BSE detection and acrylamide. More extensively treated are food allergies, alcoholic drinks, or phytosterols. Proven features are that it’s logically organized according to food constituents and...
Sechste, vollständig überarbeitete Auflage. — Berlin; Heidelberg: Springer-Verlag, 2008. — XLVI, 1118 p. — ISBN: 978-3-540-73201-3; e-ISBN: 978-3-540-73202-0. Das erfolgreiche und bewährte Standardwerk von H.-D. Belitz, W. Grosch und P. Schieberle: Studenten der Lebensmittelchemie und benachbarter Fachgebiete schätzen es als Lehrbuch, Praktiker in Industrie, Forschung und bei...
3rd Edition. — Woodhead Publishing – AACC International, 2019. — 420 p. — ISBN: 978-0-12-812069-9. This book, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this...
Cambridge: Woodhead Publishing Limited, 2006. — 550 p. The study of food and nutrition covers a wide range of disciplines, from agriculture and horticulture, through the chemistry, physics and technology of food processing and manufacture (including domestic food preparation), the physiology and biochemistry of nutrition and metabolism, molecular biology, genetics and...
CRC Press, Taylor & Francis Group, 2010. — 276 p. This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to...
Woodhead Publishing Limited, 2013. — 263 p. Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verification is not always straightforward. This book, with contributions from academics and industry practitioners reviews new analytical...
Tutorial. — Fourth Edition. — Cengage Learning, Inc., 2011. — 719 p. — ISBN: 978-1-111-48535-1. Comprehensive is the word that describes Understanding Food. It brings together the most current information in food science, nutrition, and food service. Founded on research from more than 35 journals covering these disciplines, the text incorporates the very latest information on...
Nova Science Publishers, 2016. — 113 p. Fish plays a useful role in a healthy and balanced diet. Polyunsaturated fatty acids (PUFA), more specifically omega-3 fatty acids, exert a positive effect on the cardiovascular and nervous system. They also play a key role on the development of the neonates brain and their visual development. Due to these beneficial characteristics, the...
Nova Publishers, 2016. — 249 p. Pomegranates are increasingly distributed and consumed worldwide both as fresh fruit or processed products, like juices and food supplements. The present commercial success of this fruit and its purported health benefits are associated with an impressive increase of scientific research published on the pomegranate. The huge amount of new data...
Academic Press – AOCS Press, 2019. — 307 p. — ISBN: 978-0-12-812828-2. Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. RBO contains many nutritional components, including up to 2%...
Nova Science Publishers, 2017. — 182 p. Polyphenolic compounds are part of a division of secondary metabolites with high antioxidant capacity, found naturally in most edible and inedible plants. These compounds are responsible for pigmentation and plants defense of pathogens agents. Its molecular structure includes phenolic hydroxyl groups and aromatic rings. Polyphenols are...
Academic Press, 2019. — 433 p. — ISBN: 9780128094402. This book examines the scientific, technological and nutritional knowledge of different types of starches, including their production and application in food, health and the environment. The book covers the links between biosynthesis, structure and the environmental impact on processing and nutrition. In addition, it covers...
4th Edition. — The Royal Society of Chemistry, 2002. — 444 p. ISBN: 0854046151. This reference to the chemical composition of foods, in its third edition, updates information on specific chemical components, and looks at the behaviour of these components in practical situations. The book provides a detailed account of the chemistry of food substances. Sugars. Polysaccharides....
Springer, 2014. — 182 p. Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different...
5th Edition. — CRC Press, 2017. — 1125 p. This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have...
Wiley-Blackwell, 2010. — 384 p. Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. Special care...
Springer, 2016. — ISBN10: 3319293680; ISBN13: 978-3319293684. Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grapes, figs, and dates; and would you like to learn more about the substances they contain? Then this book is for you! The Mediterranean diet, designated as an...
Woodhead Publishing, 2018. — 290 p. — (Woodhead Publishing Series in Food Science, Technology and Nutrition). — ISBN: 978-0-08-100764-8. This book is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food...
CRC Press, Woodhead Publishing Limited, 2004. — 597 p. Analysing and modifying starch Plant starch synthesis . J. Preiss, Michigan State University, USA Introduction: localization and function of starch in plants Starch synthesis: enzyme reactions in plants and algae and glycogen synthesis in cyanobacteria Properties of plant glucan synthesizing enzymes: ADP-glucose...
3rd Edition. — Elsevier, 2013. — 585 p. This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and professionals in the fi elds of food science, horticulture, animal science, dairy science and cereal chemistry. Now fully revised and updated,...
The Everyday Chemistry of Cooking. Chicago review Press. 2012. — 258 p. When you’re cooking, you’re a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while...
JOHN Wiley&SONS, LTD, 2002. — 410 p. ISBN: 0-471-72038-0. Short History of Coffee. Books, Reviews, and Meetings. Green Coffee. Non-Volatile Constituents and Their Contribution as Precursors of the Flavor of Roasted Coffee. Volatile Compounds Identified in Green Coffee Beans. From the Raw Bean to the Roasted Coffee. Roasting Process: Strecker and Maillard Reactions....
Wiley, 2008. — 345 p. — ISBN: 9780470061879. This book presents the principal modern applications of hyphenated techniques used in the analysis and study of grape, wine, and grape-derivative products chemistry. Applications are performed by the use of techniques such as liquid- and gas-phase chromatography (LC, GC) and capillary electrophoresis (CE) coupled with...
Academic Press, 2020. — 337 p. — ISBN: 978-0-12-816493-8. This book covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then deals with recovery, analysis and processing issues in order to reveal their potential...
Woodhead Publishing, 2018. — 439 p. — ISBN: 978-0-12-813572-3. This book covers polyphenol properties, health effects and new trends in recovery procedures and applications. Beginning with coverage of the metabolism and health effects of polyphenols, the book then addresses recovery, analysis, processing issues and industrial applications. The book not only connects the...
Springer, 2016. — 363 p. — ISBN: 3319252755. This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics and non-dairy functional foods. The book deals also with microbes that cause food spoilage and produce toxins, and the efficiency of...
Copyright by Marcel Dekker, Inc., 2001. — 545 p. Fundamental Aspects of Equilibrium and Crystallization Kinetics. Polymorphism and Phase Transitions of Fatty Acids and Acylglycerols. Morphological Connected Net–Roughening Transition Theory: Application to β-2 Crystals of Triacylglycerols. Nucleation and Growth in the Solid-Solid Phase Transitions of n-Alkanes. Molecular...
Ankara, Nobel Publishing Company, 2006. — XVI+344 p. Food and Its Functions Water Carbohydrates Lipids Amino Acids and Proteins Enzymes Vitamins and Minerals Food Colors
ISTE Press – Elsevier, 2018. — 298 p. — ISBN: 978-1-78548-271-7. Characterizing the Alteration of Ovoproducts Using New Analytical Approaches focuses on the capabilities (potential or proven) of the latest metabolomics based analytical approaches for the (early) diagnostic of the alteration of ovoproducts during their production/preservation processes. It details the ovoproduct...
Weinheim: VCH, 1997. — 242 p. With the beginning of the development of alkyl polyglycosides more than 15 years ago, the foundations were laid for another important milestone in the history of fatty alcohol derivatives. The product concept is more relevant now than ever, embracing as it does the exclusive use of renewable raw materials, namely sugars, for example glucose from...
Royal Society of Chemistry, 2010. — 476 p. This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece. The International Flavor Conferences are sponsored by the Agricultural Food Chemistry Division of the American Chemical Society and are attended by leaders in the in the field...
Nova Science Publishers, 2016. — 220 p. Vegetable oils are hydrophobic compounds, such as tryacylglicerols and essential oils extracted from plants that have been used by humans for centuries in many different areas. The use of isolated enzymes and microorganisms applied to vegetable oils has been shown to be very interesting from an industrial viewpoint, due to the broad...
Blackwell Publishing, 2006. — 769 p. ISBN: 0813803780. Knowledgeably compiled and deftly edited by the international team of Y.H. Hui (an food industry consultant), Wai-Kit Nip (Food Technologist Emeritus, Department of Molecular Biosciences and Bioengineering, University of Hawaii, Manoa, Honolulu, Hawaii), Leo M. L. Nollet (Professor of Biotechnology, Hogeschool Gent, Ghent,...
Springer, 2007. — 310 p. Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including...
John Wiley & Sons, Inc., Weinheim, Germany, 2016. – 402 p. – ISBN: 111862226X Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the development of chronic illnesses. As such they are an area of growing interest to researchers and scientists who are working to design, develop and...
Zürich: Verlag Helvetica Chimica Acta AG, 2005. – 240 p. What began as an annual one-day event in the late 1980’s, the −Flavor & Fragrance conference of the Royal Society of Chemistry and the Society of Chemical Industry has grown into the multi-day international meeting it is today. Since the –International Congresses of Flavors, Fragrances and Essential Oils were discontinued...
2nd Edition. — Academic Press–AOCS Press, 2018. — 406 p. — ISBN: 978-0-12-814041-3. This book, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting principles and techniques in a way that can be applied to any lipidic...
2nd Edition. — Academic Press–AOCS Press, 2018. — 454 p. — ISBN: 978-0-12-814270-7. This book, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat and how to develop trans fat free, low saturate, functional...
Marcel Dekker, 2004 — 872 p. — ISBN: 978-0824740757. The first authoritative source on the subject, this reference discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks. Fat Crystal Networks summarizes 50 years of structural research in the field, as well as a wealth of information on fat crystal networks pertinent...
Nova Science Publishers, 2016. — 201 p. Coffee is among the most widely consumed beverages worldwide. Traditionally, high consumption of coffee has been considered to have negative health consequences due to the stimulant effects of caffeine. However, there is substantial evidence that coffee contains a range of bioactive compounds and antioxidants with potentially beneficial...
University of Wyoming. — August 2002. — 6 p. Which nutrients do we get from game meat, and are there any health advantages to eating it? The answers to these questions become complex if one is confused by myths, misinformation, and the scientific jargon used in many publications. This bulletin is designed to provide straightforward nutrition information and discusses calories,...
Springer, 2018. — 652 p. — (Reference Series in Phytochemistry). — ISBN: 978-3-319-27026-5. This handbook compiles comprehensive reference information on sweeteners for academic researchers and professionals. It discusses both natural as well as synthetic products, considering health-related and economical aspects. Renowned authors mostly from academia, but also from the...
Elsevier, 2013. — 472 p. This book is not intended to provide a detailed description of all the wide and varied types of food structures. Rather the intention is to introduce the methodologies available to probe food microstructure and to indicate the type of information that can be obtained through their use. By choice the focus is on microscopy and modeling techniques that...
Woodhead Publishing, 2020. — 260 p. — ISBN: 978-0-12-815354-3. This book offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds. The book focuses on the connection between the discovery and characterization of new molecules, explores new applications of well-known compounds and...
The Royal Society of Chemistry, 2005. — 228 p. — ISBN: 0854049649. The Maillard reaction was given its name in honour of Louis-Camille Maillard, who first described it in 1912. It is the reaction between an amino compound, often an amino acid, peptide, or protein, and a carbonyl compound, usually a reducing sugar, such as glucose, fructose, or lactose. Since such compounds are...
CRC Press. 2008. — 680 p. In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well as...
Taylor & Francis Group, 2015. — 290 p. Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of...
2nd edition. — Academic Press, 1991. — 569 p. The response to the first edition of this book has been most gratifying. Both in private conversations and in a formal review it has been suggested that "The book could easily form the basis for an interesting academic course in this area." I have received many constructive criticisms and suggestions and have endeavored to address...
Academic Press, 1991. — 569 p. The response to the first edition of this book has been most gratifying. Both in private conversations and in a formal review it has been suggested that "The book could easily form the basis for an interesting academic course in this area." I have received many constructive criticisms and suggestions and have endeavored to address them to the best...
The Royal Society of Chemistry, UK, 2012. — 936 p. — (RSC-Food and Nutritional Components in Focus 03). — ISBN: 978-1-84973-370-0. Coverage includes sugars in the context of honey, dental caries, whole-body metabolism and glycemic load. Thereafter, there are sections on the chemistry of glucose, galactose, maltose, fructose, sucrose, lactose. Other sugars are also described...
The Royal Society of Chemistry, 2013 — 855 p. — (Food and Nutritional Components in Focus 4). — ISBN: 9781849733694. B Vitamins and Folate covers thiamine, riboflavin, pantothenic acid, pyridoxine, biotin, cobalamin and folate. The book begins with an overview covering the historical context of B vitamins, disease and fortification effects. Coverage then includes chemistry,...
Nova Science Publishers, 2016. — 112 p. According to its chemical composition, honey is a complex mixture of over 70 ingredients, which enter honey in a variety of ways. Not only do the different types of honey differ, but the honey within each species differs in its composition depending on its herbal and geographical origin, climatic conditions, the type of bees, and the work...
Springer International Publishing AG, 2017. — 162 p. — ISBN: 3319486640. This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching and the studies on novel blanching technologies. Effect of Blanching on Food Physical, Chemical, and Sensory...
John Wiley & Sons Ltd, 2018. — 352 p. — ISBN10: 1119135354. A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food...
CRC Press, 2013. — 210 p. Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author’s years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and...
Woodhead Publishing, 2019. — 283 p. — ISBN: 978-0-12-814774-0. This book provides information about different bioactive compounds including their sources, biological effects, health benefits and, potential applications which could contribute as alternatives in the prevention or treatment of multifactorial diseases for vulnerable population groups. Going beyond the basics to...
Wiley, 2011 — 292 p. — ISBN: 9783527330782. Unique in its review of modern analytical approaches to vitamin fortification, this book emphasizes fast, sensitive, and accurate methods, along with assays enabling the detection of various isomers and multiple vitamins. The expert contributors describe the concepts as well as analytical and assay methods to study fortification,...
John Wiley & Sons Ltd., 2018. — 515 p. — ISBN: 1118593928. An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted...
2nd Edition. — Woodhead Publishing, 2017. — 603 p. — (Woodhead Publishing Series in Food Science, Technology and Nutrition). — ISBN: 978-0-08-100674-0. This book, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the...
6th Edition. — Clayton South, Australia: CSIRO Publishing, 2017. — 552 p. — ISBN: 1486303323. Chemicals are everywhere. Many are natural and safe, others synthetic and dangerous. Or is it the other way around? Walking through the supermarket, you might ask yourself: should I be eating organic food? Is that anti-wrinkle cream a gimmick? Is it worth buying BPA-free plastics? This...
6 edition. — Wiley-Interscience, 2005. — 3616 p. First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition...
American Chemical Society, 2007. - 454 p. Antioxidant Measurement and Applications will provide an excellent account of lipid oxidation and oxidative stability of food lipids and the role of antioxidants in prevention of oxidation, their occurrence and sources. There is a need in the market for a book of this caliber and will be well received by the industry. The book will...
CRC Press, 2001. — 505 p. Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of...
2nd Edition. — Wiley, 2012. — 900 p. The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, second edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated...
2nd Edition. — Woodhead Publishing, 2018. — 898 p. — (Woodhead Publishing Series in Food Science, Technology and Nutrition). — ISBN: 978-0-08-100868-3. This book, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters...
John Wiley & Sons, 2013. — 530 p. — ISBN: 978-1-118-63556-8. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits with a strong emphasis on the validation of health benefits by human intervention trials. Reflecting the current interest...
CRC Press, 2012. — 416 p. — ISBN: 1439844941, 9781439844946. Contemporary Food Engineering Series. Language: English Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer...
CRC Press LLC, 2004. — 398 p. The contents of this book can be divided into the following areas: Information on structure and reactivity of carbohydrates (Chapters 1, 2, 9, and 10). Chapter 1 presents the comprehensive structural chemistry of saccharides. It includes a method of interconversion of open-chain structures into cyclic structures as well as a collection of over 100...
Wiley, 2017. — 1539 p. A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical...
Wiley, 2014. — 1125 p. A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters...
Wiley, 2014. — 1125 p. A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters...
Wageningen University, Wageningen, The Netherlands: Marcel Dekker, 2003. — 807 p. Aspects of thermodynamics. Bonds and interacnion forces. Reaction kinetics. Transport phenomena. Polimers. Proteins. Water relations. Dispersed systems. Surface phenomena. Formation of emulsions and foams. Colloidal interactions. Changes in dispersity. Nucleation. Crystallization. Glass...
2nd Edition. — Academic Press, 2019. — 417 p. — ISBN: 978-0-12-813768-0. This book, 2nd edition, provides a detailed insight into polyphenols that occur naturally in plants and how they can be affected during growth and development, then effectively removed and optimized for various applications in food production. Historically, plants have been the major sources for drugs and...
Woodhead Publishing, 2013. - 235 p. - Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavor and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality. Metabolomics analysis of...
Belem do Para, Brazil, 2007. — 1175 p. OUR FOOD is a database containing information concerning food, related physiology, technology, analytical methods, bacteriology and topics of general interest. It analyses all ingredients, allergies coursed in food industry. The author: Karl Heinz Wilm diplome biochemist, graduated in the Faculty of Pharmacy of the University of Bel´em do...
Second Edition. — Springer, 2018. — 460 p. — ISBN: 978-3-319-50765-1. For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and...
2nd Edition. — Wiley-Blackwell, 2018. — 1445 p. — ISBN: 978-1-119-15794-6. Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry...
USA: Taylor and Francis Group, 2010. — 524 p. Advances in food biochemistry provides updated information on fundamental topics such as food acids, addictives, flavors, contaminants and safety. However, it is unique in that it covers topics on the emerging science of food glycobiology, plant and animal hormones, nutrgenetics and toxicogenomics.
2nd Edition. — CRC Press, Taylor & Francis Group, 2019. — 411 p. — ISBN13: 978-1-138-59712-9. With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary...
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