Specifications
| book-author | Michael Zeece |
|---|---|
| publisher | Academic Press |
| file-type | |
| pages | 430 pages |
| language | English |
| asin | B084F9ZMK9 |
| isbn10 | 128094346 |
| isbn13 | 9780128094341 |
Book Description
This document, titled “Introduction to the Chemistry of Food,” provides a breakdown of the molecular structure of food as well as the chemical make-up of its various components. It provides students in higher education with an understanding of biochemical and chemical interactions that contribute to wellbeing and alter the quality of food. Students of nutrition, food science, and culinology can gain a deeper understanding of the importance of chemistry in the food industry with the help of this novel approach. In particular, the textbook offers a foundational understanding of food composition, demonstrates how chemistry influences food quality, and places an emphasis on chemistry’s role in the development of novel meals. A review section with some suggested learning tasks is included at the end of each chapter. Text and other materials can be utilized in traditional face-to-face instruction, as well as in distant learning and blended learning forms.
- Identifies the primary and secondary constituents of various foods.
- Analyzes the predominant food systems as well as emerging sources of dietary protein
- Describes the gut microbiome and the effect that different foods have on the bacteria population in the gut.
- Describes the functional qualities that are supplied to food by lipids, carbs, and proteins.
- Analyzes the chemical and enzymatic reactions that influence the characteristics of foods (color; flavor and nutritional quality)
PLEASE TAKE NOTE That the product comes with a PDF version of the e-book “Introduction to the Chemistry of Food.” There are no access codes contained within.
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