Encyclopedia of Food Chemistry

Erscheinungsjahr 2018
ISBN: 978-0-12-814026-0
Verlag: ELSEVIER

Buch, Englisch, 2194 Seiten, Format (B × H): 244 mm x 300 mm, Gewicht: 7257 g

Encyclopedia of Food Chemistry, Three Volume Set 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

Autoren/Hrsg.

Weitere Mitwirkende

Varelis, Peter

Shahidi, Fereidoon

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

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

Über Autor(innen)

Varelis, Peter
Dr Peter Varelis is an applications chemist with Shimadzu Scientific Australia where he manages a team of chemists. Prior to joining Shimadzu he was a principal scientist and team leader at Food Standards Australia New Zealand. He trained as an organic chemist and has more than 20 years of research experience in both government and industry. His research interest is the application of mass spectrometry to the analysis of organic compounds that have implications for human health and nutrition. Peter obtained his PhD from the University of Western Australia. He was research professor at the Illinois Institute of Technology and principal research scientist with the Commonwealth Scientific and Industrial Research Organization in Australia. From 2007 through to 2011, Peter was a theme leader with the National Centre for Food Protection and Defense.

Shahidi, Fereidoon
Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods.