Encyclopedia of Food Chemistry

  • ID: 4540010
  • Book
  • 1400 Pages
  • Elsevier Science and Technology
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Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration.

The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics.

  • Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics
  • Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards
  • Meticulously organized, with articles structured logically based on the various elements of food chemistry
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Section 1: FOOD COMPONENTS Section 2: CHEMICAL AND ENZYMATIC REACTIONS Section 3: INTERACTIONS OF FOOD COMPONENTS Section 4: FOOD STRUCTURE Section 5: INNOVATIVE FOODS Section 6: FOOD ADULTERATION AND CONTAMINATION

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