Introduction to the chemistry of food / Michael Zeece.

Format:

Book

Author/Creator:

Zeece, Michael, author.

Language:

English

Subjects (All):

Food--Composition.

Food.

Physical Description:

1 online resource (432 pages)

Place of Publication:

London, England : Academic Press, [2020]

Summary:

"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 food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of foodExplains the functional properties contributed by proteins, carbohydrates and lipids in foodExplores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality)Describes the gut microbiome and influence of food components on its microbial populationReviews major food systems and novel sources of food protein." -- Provided by publisher.

Contents:

Capter One. Chemical properties of water and pH

Chapter Two. Proteins

Chapter Three. Carbohydrates

Chapter Four. Lipids

Chapter Five. Vitamins and minerals

Chapter Six. Flavors

Chapter Seven. Food additives

Chapter Eight. Food colorants

Chapter Nine. Food systems and future directions.

Notes:

Includes index.

Description based on print version record.

ISBN:

9780128117262

0128117265

OCLC:

1139947693