Principles of Food Chemistry

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.

New edition of classic food chemistry textbook New tables, illustrations, and expanded bibliography New chapter on GMOs

Autorentext
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. John Finley received a B.S. in Chemistry from LeMoyne College and a PhD from Cornell University. Dr. Finley retired from Louisiana State University where he was head of the Food Science program from 2007 to 2014. His laboratory studied low calorie ingredients, anti-inflammatory compounds in the diet, modified nutritional lipids and edible fiber. Previously he headed Fundamental Science at Nabisco, Was a Fellow at Kraft Food, served as chief technology officer of A.M. Todd Co. and the leader of the Food Science program at Monsanto, and Research Scientist with the USDA Regional Research Center. 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, aLeadership 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. Dr. W Jeffrey Hurst retired from The Hershey Company as Principal Scientist after being with the corporation for over 39 years. His research focused on monitoring new developments in measurement technology as they apply to food systems and the review of new and emerging compounds important to the food industry. He is a member of the American Chemical Society, the Institute of Food Technologist. He is a member of the American Society of Mass Spectrometry and Fellow of the American Institute of Chemists (FAIC). Furthermore, he was named a Fellow of the AOAC ,a Pioneer in Laboratory Robotics and is a Diplomate of the American Association Integrated Medicine. Dr Hurst was a member of the US Air Force and retired as a Major. He also serves as a member of the External Advisory Board of the University of Illinois Chicago NIH bv Botanical Center. This book will be the tenth one that he has edited or written. He was founding editor of Lab Robotics Automation and Seminars in Food Analysis. He has numerous patents with over 300 papers and presentations. 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 o

Inhalt
Ch-01: water.- Ch-02: Lipids.- Ch-03: Amino acids and protiens.- Ch-04: Carbohydrates.- Ch-05: Minerals.- Ch-06: Colors and food colorants.- Ch-07: Flavor.- Ch-08: Texture.- Ch-09: Vitamins.- Ch-10: Enzymes.- Ch-11: Fruits and Vegetables.- Ch-12: Herbs and Spices.- Ch-13: Beer and wine.- Ch-14: Transgenic crops.- Ch-15: Additives and contaminants.