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The chemistry of food

Tác giả: Jan Velisek

This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, ...

Food and drink in antiquity : readings from the Graeco-Roman World : a sourcebook

Tác giả: John F. Donahue

Interest in food and drink as an academic discipline has been growing significantly in recent years. This sourcebook is a unique asset to many courses on food as it offers a thematic approach to eating and drinking in antiquity. For classics courses focusing on ancient social history to ...

Introduction to food science & food systems : 2nd ed.

Tác giả: Rick Parker, Miriah Pace

Introduction to food science and food systems, 2nd Edition explores the foundations of the food industry, from nutrition and chemistry to processing and safety, and delves into some of the most pressing foodborne issues of our day. As the world grapples with critical issues such as hunger and GMOs, ...

The chemistry of food

Tác giả: Carla Mooney

Chapter 1: The periodic table of elements; Chapter 2: A tasty experiment; Chapter 3: The chemicals in our food; Chapter 4: Cooking : a chemical reaction; Chapter 5: Nutrition : what makes food healthy?; Chapter 6: Flavor : mixing it up; Chapter 7: Texture : what food feels like.

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 ...