Introduction to the Chemistry of Food
- 1st Edition - January 30, 2020
- Imprint: Academic Press
- Author: Michael Zeece
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 0 9 4 3 4 - 1
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 1 7 2 6 - 2
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical… Read more
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Request a sales quoteIntroduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats.
- Describes the major and minor components of food
- Explains the functional properties contributed by proteins, carbohydrates and lipids in food
- Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality)
- Describes the gut microbiome and influence of food components on its microbial population
- Reviews major food systems and novel sources of food protein
Students in food science, nutritional sciences, public policy, and culinary arts. It also provides information to food entrepreneurs and individuals in the business of food
- Edition: 1
- Published: January 30, 2020
- Imprint: Academic Press
- No. of pages: 430
- Language: English
- Paperback ISBN: 9780128094341
- eBook ISBN: 9780128117262
MZ
Michael Zeece
Dr. Zeece’s research expertise is focused on hot topics related to the Food Chemistry area, including Proteomics, Electrophoretic Separations, Chromatography, Proteases, Protein Degradation, Animal & Plant Protein Purification, Characterization and Allergen Characterization. His large teaching background makes him the perfect author for a textbook in the Food Chemistry area.
Affiliations and expertise
Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, NE, USARead Introduction to the Chemistry of Food on ScienceDirect