Introduction to the Chemistry of Food

Download Introduction to the Chemistry of Food written by Michael Zeece in PDF format. This book is under the category Chemistry and bearing the isbn/isbn13 number 128094346/9780128094341. You may reffer the table below for additional details of the book.

$19.99

SKU: e6cbc650cd57 Category: Tag:

Specifications

book-author

Michael Zeece

publisher

Academic Press

file-type

PDF

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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