Encyclopedia of Food Chemistry

Free sample

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
Read more
Collapse

About the author

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.

Professor Laurence Melton was the Inaugural Professor of Food Chemistry at the University of Auckland, New Zealand, where he set up degrees in Food Science and Wine Science. He has been a Principal Investigator for the Riddet Centre of Research Excellence for Food Research. Formerly he was Professor of Food Science at the University of Otago, at Dunedin, N.Z. and earlier a scientist at Unilever’s Colworth House in Bedfordshire, U.K. His major research interest is how food macromolecules interact to give foods their structure (e.g. the complex mixture of polysaccharides that comprise plant cell walls (dietary fibres) and the interaction of proteins and polysaccharides such ß-lactoglobulin and pectins). He has published over 300 scientific papers and reports. Currently he is an Editor for Food Chemistry and Emeritus Professor at the University of Auckland. He wrote “As a teenager I was training to be an electrician but I thought it would be more exciting to be a chemist because there could be fires and explosions. And there were some. However, what kept me motivated over 50 years was the excitement of discovering stuff by doing research.

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.

Read more
Collapse
Loading...

Additional Information

Publisher
Elsevier
Read more
Collapse
Published on
Nov 22, 2018
Read more
Collapse
Pages
2194
Read more
Collapse
ISBN
9780128140451
Read more
Collapse
Read more
Collapse
Best For
Read more
Collapse
Language
English
Read more
Collapse
Genres
Technology & Engineering / Food Science / General
Read more
Collapse
Content Protection
This content is DRM protected.
Read more
Collapse
Eligible for Family Library

Reading information

Smartphones and Tablets

Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.

Laptops and Computers

You can read books purchased on Google Play using your computer's web browser.

eReaders and other devices

To read on e-ink devices like the Sony eReader or Barnes & Noble Nook, you'll need to download a file and transfer it to your device. Please follow the detailed Help center instructions to transfer the files to supported eReaders.
Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual consumption. Dried fruits are nutritionally equivalent to fresh fruits, in smaller serving sizes, in the current dietary recommendations of various countries. Scientific evidence suggests that individuals who regularly consume generous amounts of dried fruits have lower rates of cardiovascular disease, obesity, various types of cancer, type-2 diabetes, and other chronic diseases. Dried fruits also have the advantage of being easy to store and distribute, available around the year, readily incorporated into other foods and recipes, and present a healthy alternative to salty or sugary snacks.

Dried Fruits: Phytochemicals and Health Effects is divided into three sections preceded by introductory chapters that provide an overview of dried fruits (their composition, phytochemicals and health applications) as well as the cancer chemopreventive effects of selected dried fruits (amla fruits or Indian gooseberries, avocados, berries, mangoes, mangosteens, persimmons, prunes, raisins, kiwi fruits, and other dried fruits). The first section covers the most popular dried berries (blackberries, blackcurrants, blueberries, cranberries, goji berries, mulberries, raspberries, and strawberries); the second section discusses non-tropical dried fruits (apples, apricots, cherries, citrus fruits, figs, nectarines, peaches, pears, prunes, and raisins); and the final section addresses tropical dried fruits (açai fruits, bananas, dates, guavas, papayas, mangoes, passion fruits, and pineapples).

Contributors to this volume are internationally renowned researchers who have provided a comprehensive account of the global perspectives of the issues relating to phytochemicals and health effects of dried fruits. The book will serve as a resource for those interested in the potential application of new developments in dried fruits’ nutraceuticals and functional foods. Biochemists, chemists, food scientists/technologists, nutritionists, and health professionals, from academia, government laboratories, and industry will benefit from this publication. Although this book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy to read text suitable for teaching senior undergraduate and post-graduate students.

Canola is one of the most important oilseed crops of the world, as its production over the last 10 years has grown much faster than any other source of edible vegetable oil. The short history of the food use of canola oil in Western countries has been marked by its GRAS (generally recognized as safe) accreditation by the USFDA (United States Food and Drug Administration) in 1985. Canola Oil is perhaps the only edible vegetable oil that by today's standards is considered to be nutritionally well balanced. Furthermore, its protein meal is well balanced in its amino acid content and perhaps in the not too distant future may commercially be upgraded for human consumption. The present monograph reports the latest advancements in the production, chem istry, analyses, nutritional properties, and commercial processing of canola and rapeseed. Recent developments in the biotechnology of canoIa production and ge netic alterations and improvements of seeds, new methods of analyses, and recent studies to upgrade the canola proteins are presented in 19 chapters. Extensive bib liographies provide the reader with an in-depth and thorough review resource in re lated areas. The monograph will be of interest to advanced undergraduate and graduate stu dents as well as researchers in universities, industries, and government laboratories. Food scientists, crop and agricultural engineers, chemists and biochemists, nutri tionists, and technologists as well as plant breeders will find it a valuable resource base in the latest trends and developments in canola research.
©2019 GoogleSite Terms of ServicePrivacyDevelopersArtistsAbout Google|Location: United StatesLanguage: English (United States)
By purchasing this item, you are transacting with Google Payments and agreeing to the Google Payments Terms of Service and Privacy Notice.