Principles of Food Chemistry (Food Science Text Series)
Couldn't load pickup availability
Share
Summary
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.
Shopping for books made easy
- FAST UK Delivery
- Support small business
- Despatched in fully recyclable packaging
- Excellent customer service
![Principles of Food Chemistry (Food Science Text Series)](http://monsterbookshop.co.uk/cdn/shop/products/9783319636054_002417dc-8fcb-4771-ab57-2dcb56798f34.jpg?v=1697305511&width=1445)
- Summary
- Author
- Product Details
- Review
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.
John M. deMan (1926-2010) was a University Professor Emeritus in the Department of Food Science at the University of Guelph, Ontario, Canada. He was the Chairman of the Department and Past President of the Canadian Institute of Food Science and Technology. He published over 250 papers and book chapters on multiple aspects of food science and technology. He received many professional awards, including the Dairy Research Award of the American Dairy Science Association, The Institute Award of the Canadian Institute of Food Science and Technology, the Alton E. Baily award of the American Oil Chemist Society, the Stephen S. Chang award of the Institute of Food Technologists, and the Kaufmann Memorial award of the International Society of Fat Research. He was a Fellow of the Institute of Food Technologists, the Canadian Institute of Food Science and Technology and the Malaysian Oil Science and Technology Association.
Dr Finley is a Fellow American Chemical Society, Fellow-Agricultural and Food Division of American Chemical Society, Fellow Royal Society of Chemistry, Fellow Institute of Food Technologists, Certified Food Technologist by Fellow Institute of Food Technologists. Other Awards include Outstanding Alumnus Michigan State University. Othr awards include Harris Distinguished lecturer at the Ohio State University, a Leadership Award at Nabisco and membership in Sigma Xi at Michigan State University, and Phi Kappa Phi at Cornell University.
Dr Finley has edited eight books, holds 70 patents and 135 Publications.
Chang Yong Lee received a B.S. in Chemistry from Chung-Ang University in Seoul, Korea and a PhD from Utah State University. He has been working as a faculty member at Cornell University since 1969. Professor Lee has been teaching food chemistry for a number of years in the Department of Food Science. His research interests have been on biochemical aspects of plant foods. Recently his laboratory has been working on bioactivity of phytochemicals that related to health benefits. He served as Chair of Department of Food Science and Technology and Co-director of Cornell Institute of Food Science (2002-2008). Dr. Lee has held visiting professor appointments at several institutions, including Korea Institute of Science and Technology; Inter-American Institute of Agricultural Science at EMBRAPA, Brazil; Institut National de la Recherche Agronomique, Avignon, France; Beijing Vegetable Research Center, China; Ecole Nationale Superieure des Industries Agricoles et Alimentaire, France; Graduate School of Biotechnology, Korea University; and Kyung Hee University, Korea. Professor Lee has authored more than 300 research articles. He was a recipient of Platinum Award on his edited books on polyphenols from American Chemical Society's Division of Agricultural and Food Chemistry. Journal of Agricultural and Food Chemistry and the Institute for Scientific Information (ISI) acknowledged Professor Lee as one of the Highly Cited Researchers (HCR) in 2004. Thomson Reuters selected him as one of 112 scientists in the world in the field of Agricultural Science during 2002-2012 who published the greatest number of highly cited papers ranked in the top 1% by citations. Again in 2015, Thomson Reuters listed Lee as one of the World's Most Influential Scientific Minds in Agricultural Science. Professor Lee was awarded USDA Secretary's Honor Award for Excellence in Research in 2001 and 2004, and Babcock-Hart Award from International Life Science Institute and Institute of Food Technologists in 2003. He is elected Fellow of American Chemical Society's Division of Agriculture and Food Chemistry (1991), the Institute of Food Technologists (1996), the Korean Academy of Science and Technology (1998), and International Academy of Food Science and Technology (2006). He was appointed as International Scholar (2011-2014) at Kyung Hee University in Korea and recently (2014-present) he has been serving as Adjunct Distinguished Professor at King Abdulaziz University, Saudi Arabia.
Title: Principles of Food Chemistry (Food Science Text Series)
Author: Finley, John W., Hurst, W. Jeffrey, Lee, Chang Yong, deMan, John M.
ISBN: 9783319636054
Binding:
Publisher: Springer International Publishing AG
Publication Date: 2018-02-22
Number of Pages: 607
Weight: 1.2659 kg
-
FREE UK delivery for all orders over £20
Worldwide shipping from £2.99
-
Over 6 million books available and ready to ship!
-
Excellent customer service & over 3 million satisfied customers