This comprehensive textbook for teaching and continuing studies is aimed at researchers and graduate students working in the fields of food science and technology, agricultural chemistry, as well as biochemistry and analytic chemistry. The physical and chemical properties of the important food constitutents are given broad coverage to the extent that they form the basis for understanding food production, processing, storage and handling or the expected reactions occuring in food, and to the extent that they are needed for the methodology of food analysis. The subject matter is organized accordingly to the important food constituents (proteins, lipids, carbohydrates, aromatics, etc.) and food commodities (milk, meat, eggs, cereals, fruits, vegetables, etc.)
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acetate activity acyl addition alcohol aldehydes amino acids amylose aroma compounds autoxidation baking beans beer butter carbohydrates carboxyl carotenoids casein cereals CH2OH chain cheese chemical cocoa coffee color composition concentration constituents contain COOH cream cultivars cysteine degradation derived double bonds dough enzymatic enzyme esters ethanol example extract fatty acids fermentation Figure fish flavor flour formation fraction fruit glucose gluten glutenin grapes heat honey hydrogen hydrolysis hydrolyzed increase ions juice kdal lactic linoleic acid lipids lipoxygenase lysine malt meat methyl milk molecular weight molecule muscle occurs odor oxidation pectin peptide phenolic plant polysaccharides present protein proteinases reaction residues roasted saccharose salt seed soluble stability starch storage structure substrate sucrose sugar sweet syrup Table taste temperature tion tissue triacylglycerols vegetables viscosity vitamin volatile wheat wine yeast