Food chemistry [[electronic resource] /] / Dongfeng Wang ... [et al.], editors
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| Titolo: |
Food chemistry [[electronic resource] /] / Dongfeng Wang ... [et al.], editors
|
| Pubblicazione: | Hauppauge, NY, : Nova Science Publishers, c2012 |
| Descrizione fisica: | 1 online resource (384 p.) |
| Disciplina: | 664/.07 |
| Soggetto topico: | Food - Analysis |
| Food - Composition | |
| Altri autori: |
WangDongfeng
|
| Note generali: | Includes index. |
| Nota di contenuto: | ""Food Chemistry""; ""Library of Congress Cataloging-in-Publication Data""; ""Contents""; ""Preface""; ""Contributors""; ""About the Editors""; ""Chapter 1: Introduction""; ""Abstract""; ""1.1. Food Chemistry and Its History""; ""1.1.1. What Is Food Chemistry""; ""1.1.2. History of Food Chemistry""; ""1.1.3. Food Chemistry Textbooks""; ""1.2. The Role of Food Chemistry in Food Science and Engineering""; ""1.2.1. Role of Food Chemistry in Technology Advancement""; ""1.2.2. Role of Food Chemistry in Human Nutrition and Health""; ""1.3. Research Methods of Food Chemistry""; ""References"" |
| ""Chapter 2: Water""""Abstract""; ""1. Physical and Chemical Properties of Water and Ice""; ""1.1. The Water Molecule and Its Association""; ""1.1.1. The Water Molecule""; ""1.1.2. Association of Water Molecules""; ""1.2. Structures of Water and Ice""; ""1.2.1. The Structure of Water (Liquid)""; ""1.2.2. The Structure of Ice""; ""2. States of Water in Foods""; ""2.1. Water-Solute Interactions""; ""2.1.1. Interaction of Water with Ions and Ionic Groups""; ""2.1.2. Interaction between Water and Neutral Groups Possessing Hydrogen-Bonding Capabilities"" | |
| ""2.1.3. Interaction of Water with Nonpolar Substances""""2.1.4. Interaction of Water with Amphiphilic Substances""; ""2.2. Water in Foods""; ""2.2.1. Bound Water""; ""2.2.2. Bulk Water""; ""3. Water Activity""; ""3.1. Definition and Measurement of aw""; ""3.2. Temperature Dependence of aw""; ""4. Moisture Sorption Isotherm""; ""4.1. Definition and Zones of Moisture Sorption Isotherm""; ""4.2. Hysteresis of MSI""; ""5. Water Activity and Food Stability""; ""5.1. Water Activity (aw) and Growth of Microorganisms in Foods"" | |
| ""5.2. Water Activity (aw) and Chemical and Enzymatic Reactions in Foods""""5.3. Water Activity (aw) and Lipid Oxidation""; ""5.4. Water Activity (aw) and Maillard Reaction""; ""5.5. Calculation of BET Monolayer Value""; ""6. Freezing and Food Stability""; ""7. Molecular Mobility and Food Stability""; ""7.1. Molecular Mobility""; ""7.2. State Diagrams""; ""7.3. Molecular Mobility, State Diagram, and Food Properties""; ""7.3.1. Reaction Rates and Molecular Mobility""; ""7.3.2. Free Volume and Molecular Mobility""; ""7.3.3. Moisture Content and Tg""; ""7.3.4. Carbohydrates, Proteins, and Tg"" | |
| ""7.3. Mm, State Diagram and Food Stability""""7.3.1. Temperature, Mm, and Food Stability""; ""7.3.2. Food Stability Predication Based on State Diagram""; ""References""; ""Chapter 3: Carbohydrates""; ""Abstract""; ""Introduction""; ""Carbohydrates Classification""; ""Carbohydrates in Foods""; ""Carbohydrates and Food Quality""; ""Physicochemical Properties and Functions""; ""of Carbohydrates""; ""Carbohydrate Structure""; ""Monosaccharide""; ""Sugar Alcohol, Inositol and Glycoside""; ""Oligosaccharides""; ""Polysaccharides""; ""Structure""; ""Conformation""; ""Physiochemical Properties"" | |
| ""Solubility"" | |
| Titolo autorizzato: | Food chemistry |
| ISBN: | 1-61942-136-4 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910779526903321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Food Science and Technology