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Advances in Food Chemistry = Food Components, Processing and Preservation /
Record Type:
Language materials, printed : Monograph/item
Title/Author:
Advances in Food Chemistry/ edited by O. P. Chauhan.
Reminder of title:
Food Components, Processing and Preservation /
other author:
Chauhan, O. P.
Description:
XII, 544 p. 1 illus.online resource. :
Contained By:
Springer Nature eBook
Subject:
Molecular biology. -
Online resource:
https://doi.org/10.1007/978-981-19-4796-4
ISBN:
9789811947964
Advances in Food Chemistry = Food Components, Processing and Preservation /
Advances in Food Chemistry
Food Components, Processing and Preservation /[electronic resource] :edited by O. P. Chauhan. - 1st ed. 2022. - XII, 544 p. 1 illus.online resource.
Chapter 1. Chemical composition of foods -- Chapter 2. Role of water activity in food preservation -- Chapter 3. Starch gelatinization and modification -- Chapter 4. Browning Reactions in Foods -- Chapter 5. Protein chemistry and gelation -- Chapter 6. Chemistry of fats and oils -- Chapter 7. Food additives -- Chapter 8. Pigments and colors -- Chapter 9. Flavor chemistry -- Chapter 10. Antioxidants -- Chapter 11. Chemistry of animal tissues -- Chapter 12. Chemistry and Physiology of Fruits and Vegetables -- Chapter 13. Chemistry of Milk and Milk Products -- Chapter 14. Probiotics -- Chapter 15. Food allergies and toxicity.
The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
ISBN: 9789811947964
Standard No.: 10.1007/978-981-19-4796-4doiSubjects--Topical Terms:
583443
Molecular biology.
LC Class. No.: QH506
Dewey Class. No.: 572
Advances in Food Chemistry = Food Components, Processing and Preservation /
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Chapter 1. Chemical composition of foods -- Chapter 2. Role of water activity in food preservation -- Chapter 3. Starch gelatinization and modification -- Chapter 4. Browning Reactions in Foods -- Chapter 5. Protein chemistry and gelation -- Chapter 6. Chemistry of fats and oils -- Chapter 7. Food additives -- Chapter 8. Pigments and colors -- Chapter 9. Flavor chemistry -- Chapter 10. Antioxidants -- Chapter 11. Chemistry of animal tissues -- Chapter 12. Chemistry and Physiology of Fruits and Vegetables -- Chapter 13. Chemistry of Milk and Milk Products -- Chapter 14. Probiotics -- Chapter 15. Food allergies and toxicity.
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The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
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