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Introduction to the Chemistry of Food

Introduction to the Chemistry of Food

Authors
Publisher Elsevier Science Publishing Co Inc
Year 03/02/2020
Pages 430
Version paperback
Readership level College/higher education
ISBN 9780128094341
Categories Food & beverage technology
$86.40 (with VAT)
320.00 PLN / €71.68 / £64.74
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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.

Introduction to the Chemistry of Food

Table of contents

Topic Outline

Water



Physical and chemical properties of water
Fundamentals of acid base chemistry
Importance of water to food texture, flavor, and the preservation of food
Examples of weak acids and their function in food.

Proteins



Structure of proteins
Chemical properties of proteins
Protein denaturation
Nutritional properties of proteins (digestibility evaluation, essential amino acids)
Food allergy
Functional properties of proteins (solubility, foaming, gelation)
Examples of enzymes in foods

Carbohydrates



Structure and nomenclature of carbohydrates (monosaccharides, oligosaccharides, and polysaccharides)
Maillard chemistry, its importance to color, flavor, and undesirable products in food
Food intolerances, lactose and other FODMAPS
Nutritional aspects of carbohydrates (dietary fiber, effect of starch structure on glycemic index)
Functional properties of carbohydrates (solubility, gelation, viscosity, sweetness)
Polysaccharides starch, cellulose, gums, and other hydrocolloids

Lipids



Structure and nomenclature of fatty acids, acylglycerols and sterols
Importance of lipid (fat) structure to functional and physical properties in food
Chemistry of lipid hydrogenation and how trans fats occur in food
Lipid oxidation chemistry
Antioxidants and how they control lipid oxidation
Lipids of importance to health (essential fatty acids, 6 to 3 ratio)

Vitamins



Definition of a micronutrient
Nutritional food labeling
Chemical properties of vitamins and minerals
Biological importance
Supplementation and means of loss

Flavors



The elements of taste and nature of its receptors
Sweet, bitter, sour, umami, and salty tastants
The gustatory taste map
Sugar substitutes and questions of their contribution to health
Smell and olfactory perception
Pungency
Flavor is in the brain, not food

Food Additives



Use and regulation of food additives
Synthetic vs natural additives
Examples of additive use in foods
Food toxins and toxicants, a case of inadvertent food additives

Food Colorants



Use and regulation of food colorants
Synthetic vs natural food colorants
Properties of natural colorants
Examples of natural substances as replacements for synthetic colorants

Food Systems and Future directions



Gut microbiome and its contribution to health
Influence of food components on the microbiome
Major food systems and their composition
Properties of protein-rich plant and microbial foods
Novel plant-based animal foods

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