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Introduction to the chemistry of food

Tác giả: Michael Zeece

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 ...

Handbook of food factory design

Tác giả: Christopher G. J. Baker

Part 1: Process considerations; Part 2: Factory infrastructure; Part 3: Utilities and services; Part 4:. Project engineering management.

Food safety : quality control and management

Tác giả: Mohammed Kuddus, Syed Amir Ashraf, Pattanathu Rahman

1. Analytical Approaches for measurement of food contaminants; 2. Quality control and risk assessment of food storage and packaging; 3. Chromatography coupled with tandem mass spectrometry application in the assessment of food contaminants and safety; 4. FT-IR analyses in food authentication: food ...

Fruit preservation : novel and conventional technologies

Tác giả: Amauri Rosenthal, Rosires Deliza, Jorge Welti-Chanes, Gustavo V. Barbosa-Cánovas

Chapter 1: Consumer perception of novel technologies; Chapter 2: Safety issues on preservation of fruits and vegetables; Chapter 3: Health aspects: nutritional and functional qualities; Chapter 4: Post-harvest technology: minimal processing of fruits; Chapter 5: Thermal processes applied to fruit ...

Introduction to food chemistry

Tác giả: Vassilis Kontogiorgos

Chapter 1: Water; Chapter 2: Carbohydrates; Chapter 3: Proteins-Enzymes; Chapter 4: Lipids; Chapter 5: Browning reactions; Chapter 6: Vitamins – minerals; Chapter 7: Colour chemistry; Chapter 7: Flavour chemistry.