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Principles of Food Chemistry

John M. deMan

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ISBN 10: 1461463890 / ISBN 13: 9781461463894
Published by Springer-Verlag Gmbh Apr 2013, 2013
New Condition: Neu
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Neuware - This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu improved properties. 520 pp. Englisch. Bookseller Inventory # 9781461463894

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Bibliographic Details

Title: Principles of Food Chemistry

Publisher: Springer-Verlag Gmbh Apr 2013

Publication Date: 2013

Binding: Buch

Book Condition:Neu

About this title

Synopsis:

This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro­ received a good deal of attention. Our under­ grams following the Institute of Food Technolo­ standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi­ the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han­ Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu­ Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro­ has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu­ improved properties.

From the Back Cover:

This popular and widely used text/reference has been updated, revised, and substantially expanded.  The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling, and storage.  Chapters cover water, lipids, carbohydrates, protein, minerals, vitamins, and enzymes.  Also covered are color, flavor, and texture, as well as additives and contaminants.  A chapter discusses the basis of regulatory control of food composition and quality.  Full of illustrations and tables, each chapter also contains a bibliography providing readers with quick access to the relevant literature.

 John M. deMan is a University Professor Emeritus in the Department of Food Science at the University of Guelph, Ontario, Canada.  He is a former chairman of the department and past president of the Canadian Institute of Food Science and Technology.  He has published over 250 papers and book chapters on many aspects of food chemistry.  He has received many professional awards, including the Dairy Research award of the American Dairy Science Association, the Institute award of the Canadian Institute of Food Science and Technology, the Alton E. Baily award of the American Oil Chemists' Society, the Stephen S. Chang award of the Institute of Food Technologists, and the Kaufmann Memorial award of the International Society for Fat Research.  He is a fellow of the Institute of Food Technologists, the Canadian Institute of Food Science and Technology, and the Malaysian Oil Science and Technology Association.

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