Author: S.S. Nielsen
Publisher:
ISBN: 9788123908311
Category :
Languages : en
Pages :

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Book Description

Author: S. Suzanne Nielsen
Publisher: Aspen Publishers
ISBN: 9780412137716
Category : Science
Languages : en
Pages : 530

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Book Description

Author: S. Suzanne Nielsen
Publisher: Jones & Bartlett Pub
ISBN: 9780867208269
Category : Science
Languages : en
Pages : 530

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Book Description

Author: Yolanda Picó
Publisher: Academic Press
ISBN: 0123848628
Category : Science
Languages : en
Pages : 814

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Book Description
"The book contains twenty three chapters written by experts on the subject, is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--Provided by publisher.

Author: Michael Zeece
Publisher: Academic Press
ISBN: 0128117265
Category : Technology & Engineering
Languages : en
Pages : 432

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Book Description
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: Morris Boris Jacobs
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 1000

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Author: Morris B. Jacobs
Publisher:
ISBN:
Category :
Languages : en
Pages : 537

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Book Description

Author: David Pearson
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 575

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Book Description

Author: David Pearson
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 0

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Book Description

Author: Richard Owusu-Apenten
Publisher: CRC Press
ISBN: 1420058177
Category : Technology & Engineering
Languages : en
Pages : 270

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Book Description
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