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Dairy chemistry and biochemistry

Tác giả: P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony

1. Production and Utilization of Milk; 2. Lactose; 3. Milk lipids; 4. Milk proteins; 5. Salts of milk; 6. Vitamins in milk and dairy products; 7. Water in milk and dairy products; 8. Physical properties of milk; 9. Heat-induced changes in milk; 10. Enzymology of milk and milk products; 11. ...

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 ...

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.

Chemistry : a molecular approach : 5th ed.

Tác giả: Nivaldo J. Tro

It presents chemistry visually through multi-level images―macroscopic, molecular, and symbolic representations―to help students see the connections between the world they see around them, the atoms and molecules that compose the world, and the formulas they write down on paper. Interactive, digital ...