Introduction to food chemistry

By: Owusu-Apenten, R. KMaterial type: TextTextPublication details: Boca Raton, Fla. : CRC Press, c2005Description: 249 p. : illustrationsISBN: 9780849317248; 084931724X (alk. paper)Subject(s): Food | Food AnalysisDDC classification: 664.07 Online resources: Click here to access online
Contents:
Ch. 1. Chemistry and food chemistry : an overview -- Ch. 2. Food analysis -- Ch. 3. Statistical analysis -- Ch. 4. Carbohydrates -- Ch. 5. Lipids and fat replacers -- Ch. 6. Proteins -- Ch. 7. Principles of food material science -- Ch. 8. Principles of food rheology -- Ch. 9. Chemistry of nonenzymic oxidations -- Ch. 10. Maillard reaction -- Ch. 11. Food enzymes -- Ch. 12. Postharvest chemistry.
Summary: Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles. This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.
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Item type Current library Collection Call number Status Date due Barcode Item holds
Reference Books Reference Books Main Library
Reference 		Reference 664.07 OWU (Browse shelf(Opens below)) Available 012031
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Includes index.

Ch. 1. Chemistry and food chemistry : an overview --
Ch. 2. Food analysis --
Ch. 3. Statistical analysis --
Ch. 4. Carbohydrates --
Ch. 5. Lipids and fat replacers --
Ch. 6. Proteins --
Ch. 7. Principles of food material science --
Ch. 8. Principles of food rheology --
Ch. 9. Chemistry of nonenzymic oxidations --
Ch. 10. Maillard reaction --
Ch. 11. Food enzymes --
Ch. 12. Postharvest chemistry.

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.

This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

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