(eBook PDF) Encyclopedia of Food Chemistry

(eBook PDF) Encyclopedia of Food Chemistry – Digital Ebook – Instant Delivery Download

Product details:

• ISBN-10 ‏ : ‎ 0128140267
• ISBN-13 ‏ : ‎ 978-0128140260
• Author: Peter Varelis, Laurence Melton, Fereidoon Shahidi

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration.

The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics.

Table of contents:

Section 1: FOOD COMPONENTS

Section 2: CHEMICAL AND ENZYMATIC REACTIONS

Section 3: INTERACTIONS OF FOOD COMPONENTS

Section 4: FOOD STRUCTURE

Section 5: INNOVATIVE FOODS

Section 6: FOOD ADULTERATION AND CONTAMINATION

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