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Advances in Food Chemistry : Food Components, Processing and Preservation / / edited by O. P. Chauhan



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Titolo: Advances in Food Chemistry : Food Components, Processing and Preservation / / edited by O. P. Chauhan Visualizza cluster
Pubblicazione: Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022
Edizione: 1st ed. 2022.
Descrizione fisica: 1 online resource (548 pages)
Disciplina: 910.5
Soggetto topico: Molecular biology
Food science
Food - Analysis
Chemistry
Molecular Biology
Food Science
Food Chemistry
Food Analysis
Food Studies
Química dels aliments
Soggetto genere / forma: Llibres electrònics
Persona (resp. second.): ChauhanO. P.
Nota di bibliografia: Includes bibliographical references.
Nota di contenuto: Chapter 1. Chemical composition of foods -- Chapter 2. Role of water activity in food preservation -- Chapter 3. Starch gelatinization and modification -- Chapter 4. Browning Reactions in Foods -- Chapter 5. Protein chemistry and gelation -- Chapter 6. Chemistry of fats and oils -- Chapter 7. Food additives -- Chapter 8. Pigments and colors -- Chapter 9. Flavor chemistry -- Chapter 10. Antioxidants -- Chapter 11. Chemistry of animal tissues -- Chapter 12. Chemistry and Physiology of Fruits and Vegetables -- Chapter 13. Chemistry of Milk and Milk Products -- Chapter 14. Probiotics -- Chapter 15. Food allergies and toxicity.
Sommario/riassunto: The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
Titolo autorizzato: Advances in Food Chemistry  Visualizza cluster
ISBN: 9789811947964
9789811947957
Formato: Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione: Inglese
Record Nr.: 9910616358503321
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