Food Chemistry, Third Edition

Book Description

The 3 ^rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 food components. This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also a valuable on the job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.

Customer Reviews:

Excellent technical book on advanced food chemistry.......2005-08-02

Food Chemistry is an amazing book, BUT, be careful before you buy it. You DO have to have a fairly strong background in the fundamentals of structure, nomenclature, reactions and the like involved in organic chemistry and biochemistry. They show some great reactions and offer some pretty helpful tables and charts on chemical properties and reactivities of various foodtsuffs. The later chapters, such as dairy, meat/fish, fruits are extremely comprehensive. I will at one point be using this as a text book for an advanced food chemistry course. However, if you are just beginning to explore food chemistry I would suggest starting out with "On Food and Cooking," and work your way up to this AFTER you get a bachelor's in chemistry

Amazingly Comprehensive.......2002-09-26

This text deserves much better accolades than what I have seen. First of all, it is a book about FOOD. It covers every food I know of, and many more I didnt know. Second, it is a CHEMISTRY book, so you WILL have trouble understanding it if you dont know what "CHO" means, or have no chemistry background!
It is extremely organized with chapters on proteins, enzymes, lipids, carbohydrates (CHO), vitamins, minerals, and even aroma substances and food additives (want to know what MSG really is?). There is a section on food contaminants that would interest anyone who prefers certified organic foods, or wonders why they should. The whole food sections are divided into dairy, eggs, meat seafood, cereals, legumes, fruits, vegetables, and sugars. There are even chapters on alcoholic beverages (any home beer or wine makers?), coffees and teas, spices, and water!
Of course, you can see this from looking at the table of contents, but what you dont see is the organization and attention to detail that he pain-stakingly provides. Do you want to know how toffee is made?, What happens to beef after the cow is executed? What were the first ancient grains grown? (enkorn and emmer are now being sold by many raw-food enthusiasts. How are "soy-meats" made? What fruit has the most lignans or sugar content? What is a crayfish? What happens when fruit ripens or which fruits have brain neurotransmitters like serotonin? Why do you need to take aspirin when many fruits have salicylates already in them? How much vitamin B-6 is destroyed during meat cooking?(45%), or vegetable cooking?(20-30%) What is red dye #2? How much mercury, lead, and cadmium are in the foods you eat?...and much more!
This book is certainly intended for the student of food technology with all the attention to chemical processes and aroma compounds, but the wealth of information on food in general could easily interest any nutritionist, vegetarian, raw-fooder or maybe even a creative chef! As a physician interested in healthy nutrition, my copy will have well worn pages. This author deserves tremendous praise for the immense amount of time he must have spent compiling so much knowledge of food, and in such an organized fashion, that I feel obligated to take the time to give him my personal ovation.

Suitable only for reference.......2001-11-29

If I were a professional food chemist looking for a reference book to remind me of all the food-related chemical reactions I'd learned in college, I might give this book 5 stars. I'm not a food chemist, though, and I was hoping for something that would actually educate me about some processes I don't understand very well. This book does not succeed on that score.

"Food Chemistry" makes little effort to actually teach the subjects it covers. All of the text has a very passive tone, describing chemical reactions and physical structures of food in a very disjointed way, such that there's never any real indication of why they're telling you anything. This weakness may be a result of translation from German, but somehow, I suspect this book was equally dry in the original.

Huge sections of the book are devoted to simply listing chelating agents, enzymes, lipids, etc., with a description of the chemical reactions each is involved in, but there is really no indication anywhere of why anybody should care about such things.

There is enough text to indicate that "Food Chemistry" is actually intended to be used as a textbook, but unless you already have a very thorough grounding in the principles of food chemistry, you won't be able to make much sense of it. Even if you actually do have sufficient background to make sense of the book, you probably don't need another textbook like this one. You may, however, find it quite useful for reference, or for filling in obscure details of chemical processes you already mostly understand.

Unless you regularly engage in food-related industrial or research chemistry, though, you will find this book almost completely useless.

A must for every foodscientist and technologist.......2000-07-19

This book is very valuable becasue it covers almost every subject with as much facts as possible. Therefore it is very usefull for quick reference.

Handbook of Vitamins, Third Edition (Cnh Clinical Nutrition in Health and Disease)

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Handbook of Vitamins, Third Edition (Cnh Clinical Nutrition in Health and Disease)
Robert B. Rucker , John W. Suttie , and Donald B. McCormick
Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover

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ASIN: 0824704282

Book Description

Features a comprehensive summary of the chemical, physiological, and nutritional relationships of all recognized vitamins! Maintaining the standards of excellence set forth in the previous editions, the Handbook of Vitamins, Third Edition presents a thorough examination of the fundamental characteristics, functions, and roles of vitamins in human health. Extensively updated and expanded to reflect the latest advances in analytical and separation methodologies. Offering a compendium of authoritative, current knowledge on the nature and function of each known nutrient, the Third Edition discusses…. · improvements in the methodology, isolation, identification, and the synthesis of vitamins · the chemistry, metabolism, and biochemical functions of vitamins · vitamin interactions with environmental factors, drugs, alcohol, and smoking · vitamins in disease prevention and health promotion · the efficacy and hazards of high vitamin dosages · and more! New sections cover… · the roles vitamins play as catalysts, cellular regulators, and co-substrates · biochemical markers for vitamin deficiency and groups at risk · the relationship of B12 and folate metabolism to homocysteine regulation, and the possible connections of homocysteine to vascular diseases and developmental defects · new roles for vitamins A, K, and D, and the role of vitamin E and flavonoids in oxidant defense Containing over 2800 literature references and 150 illustrations and tables, the Handbook of Vitamins, Third Edition serves as an indisputably valuable reference for human and animal nutritionists, dietitians, food scientists and technologists, biochemists, organic and analytical chemists, pharmacologists, toxicologists, physiologists, physicians in general practice, and makes an indispensable text for upper-level undergraduate and graduate students in these disciplines.

Cheese: Chemistry, Physics & Microbiology, Two-Volume Set, Volume 1-2, Third Edition

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Cheese: Chemistry, Physics & Microbiology, Two-Volume Set, Volume 1-2, Third Edition

Manufacturer: Academic Press
ProductGroup: Book
Binding: Hardcover

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ASIN: 0122636511

Book Description

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. This third edition of the highly successful two-volume work on the scientific aspects of Cheese: Chemistry, Physics, and Microbiology is available in two volumes entitled General Aspects and Major Cheese Groups. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set is available for purchase as a set, and as well, so are the volumes individually.

*Extensive referencing gives further exploration on related cheese topics
*Produced in a new 2-color format
*Illustrated with numerous figures and tables

Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspects

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Cheese: Chemistry, Physics and Microbiology, Volume 1, Third Edition: General Aspects

Manufacturer: Academic Press
ProductGroup: Book
Binding: Hardcover

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Book Description

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

*Reflects major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables

Dictionary of Food and Ingredients, Third Edition

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Great reference
One in a million

Dictionary of Food and Ingredients, Third Edition
Robert S. Igoe
Manufacturer: Springer
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

Herbs, Spices & Condiments | Cooking by Ingredient | Cooking, Food & Wine | Subjects | Books

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ASIN: 0412072815

Book Description

This concise, easy-to-use dictionary provides definitions of more than 1,000 commonly used food additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The entries, written in a clear and straightforward manner, present concise information on functionality, chemical properties, and applications. The revised and expanded Third Edition features 150 new entries. The dictionary also includes an up-to-date listing of food ingredients according to the U.S. Code of Federal Regulations and an updated and expanded bibliography. The Dictionary of Food Ingredients is an unparalleled source of ready, accessible information on food ingredients for the food scientist, food processor, dietitian extension specialist, and student.

Customer Reviews:

Great reference.......2007-10-07

I work with food ingredients every day and this book is a standard, easy to use, quick reference.

One in a million.......2006-02-25

This book is what I am looking for all this while. I have tried seaching high and low in most of the bookstores in my hometown, but to no avail. I was tired. I am utmost glad Amazon.com has the perfect solution. This book not only enrich my knowledge, it also enhance my career in food industry, as I am in now!

Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition

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Very Scientifically informative

Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition

Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover

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Book Description

Highlighting the role of dietary fats in foods, human health, and disease, the third edition of Food Lipids emphasizes lipids from the point of entry into the food supply. New chapters cover polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids, and the effects and mechanisms of minor compounds in oil on lipid oxidation. Addressing the chemistry of lipid and antioxidant reactions as well as applications in biotechnology, this edition presents an in-depth discussion on lipid oxidation and antioxidants, with updated information and references throughout the text.

Customer Reviews:

Very Scientifically informative.......1999-10-11

This book is very comprehensive and up-to date. Very good reference book to food scientists, lipid and biochemists

The Lipid Handbook with CD-ROM, Third Edition

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The Lipid Handbook with CD-ROM, Third Edition
Frank D. Gunstone , John L. Harwood , and Albert J. Dijkstra
Manufacturer: CRC
ProductGroup: Book
Binding: Hardcover

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ASIN: 0849396883

Book Description

Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. All chapters have been rewritten, many by new authors, to match the updated thinking and practice of modern lipid science and bring a fresh perspective to twenty years of tradition. Retaining the general structure of the previous editions, The Lipid Handbook with CD-ROM, Third Edition collates a wide range of information into a single volume. New contributions highlight the latest technologies utilized in today's lipid science such as chromatographic analysis and nuclear magnetic resonance spectroscopy. An entirely new chapter is devoted to non-food uses such as lipids as surfactants, cosmetics, and biofuels. Expanded sections illustrate a growing emphasis on lipid metabolism and the nutritional, medical, and agricultural aspects including human dietary requirements and disorders of lipid metabolism. The dictionary section is vastly expanded to cover chemical structure, physical properties, and references to thousands of lipid and lipid related molecules. The handbook now includes a CD-ROM that allows instant access to tabulated and referenced information and can be searched either as the full text or by structure or substructure. Drawing from the best minds in the field, The Lipid Handbook with CD-ROM, Third Edition presents the latest technological developments and the current and future directions and applications of lipid science to the next generation of researchers.

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The Vitamins, Third Edition
Jr., Gerald F. Combs
Manufacturer: Academic Press
ProductGroup: Book
Binding: Hardcover

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Book Description

The third edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Extensively revised and expanded on the basis of recent research findings with enlarged coverage of health effects of vitamin-like factors, it is ideally suited for students and an important reference for anyone interested in nutrition, food science, animal science or endocrinology. It contains a cohesive and well-organized presentation of each of the vitamins, as well as the history of their discoveries and current information about their roles in nutrition and health.

NEW TO THIS EDITION:
*Includes approximately 30% new material
*Substantial updates have been made to chapters on vitamins A, C, E, K, folate, and the quasi-vitamins
*Provides checklists of systems affected by vitamin deficiencies and food sources of vitamins
*Key concepts, learning objectives, vocabulary,case studies, study questions and additional reading lists are included making this ideally suited for students
* Thoroughly updated with important recent research results, including citations to key reports, many added tables and several new figures.
*Addition of Health and Nutrition Examination Survey (HANES III) data
*Updated Dietary Reference Values

Fish and Fish Products: Third Supplement to the Fifth Edition of McCance and Widdowson's the Composition of Foods

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Fish and Fish Products: Third Supplement to the Fifth Edition of McCance and Widdowson's the Composition of Foods
B. Holland , J. Brown , D. H. Buss , R. A. McCance , and Royal Society of Chemistry (Great Britain)
Manufacturer: Royal Society of Chemistry
ProductGroup: Book
Binding: Paperback

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Book Description

Dust is widespread in the galaxy. To astronomers studying stars it may be just an irritating fog, but it is becoming widely recognized that cosmic dust plays an active role in astrochemistry. Without dust, the galaxy would have evolved differently, and planetary systems like ours would not have occurred. To explore and consolidate this active area of research, Dust and Chemistry in Astronomy covers the role of dust in the formation of molecules in the interstellar medium, with the exception of dust in the solar system. Each chapter provides thorough coverage of our understanding of interstellar dust, particularly its interaction with interstellar gas. Aimed at postgraduate researchers, the book also serves as a thorough review of this significant area of astrophysics for practicing astronomers and graduate students.

The Cosmic Dust Connection (NATO Science Series C:)

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The Cosmic Dust Connection (NATO Science Series C:)

Manufacturer: Springer
ProductGroup: Book
Binding: Hardcover

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ASIN: 0792343654

Book Description

Solid particles are followed from their creation through their evolution in the Galaxy to their participation in the formation of solar systems like our own, these being now clearly deduced from observations by the Hubble Space Telescope as well as by IR and visual observations of protostellar disks, like that of the famous Beta Pictoris object. The most recent observational, laboratory and theoretical methods are examined in detail. In our own solar system, studies of meteorites, comets and comet dust reveal many features that follow directly from the interstellar dust from which they formed. The properties of interstellar dust provide possible keys to its origin in comets and asteroids and its ultimate origin in the early solar system. But this is a continuing story: what happens to the solid particles in space after they emerge from stellar sources has important scientific consequences since it ultimately bears on our own origins - the origins of solar systems and, especially, of our own earth and life in the universe.

Optics of Cosmic Dust (NATO Science Series II: Mathematics, Physics and Chemistry)

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Optics of Cosmic Dust (NATO Science Series II: Mathematics, Physics and Chemistry)

Manufacturer: Springer
ProductGroup: Book
Binding: Hardcover

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ASIN: 1402008198

Book Description

Initially this book focuses on the chemical and morphological properties of dust particles, both cosmological and terrestrial, and some of techniques used to gain information. When light or other electromagnetic radiation interacts with dust or other particles it is scattered in all directions. The scattering interaction are relevant to many fields of science: dust affects communications, dust particles affect the output of aerosol monitors, and dust particles are an important astrophysical component, making up a large part of the dark matter in the universe. The electromagnetic forces exerted on these particles may play an important role in bringing the particles together to form larger astronomical bodies.Optics of Cosmic Dust describes what we currently know about cosmic dust, how we know it, and the research efforts undertaken to provide that knowledge. Areas treated include observational information, dust morphology and chemistry, light-scattering models, characterisation methodologies, and backscatter polarisation and dynamics. Suitable as an introductory text, the book is also a reference guide for the advanced researcher.

Physics, Chemistry, and Dynamics of Interplanetary Dust: Proceedings of the 150th Colloquium of the International Astronomical Union Held in Gainesvil ... Society of the Pacific Conference Series)

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Physics, Chemistry, and Dynamics of Interplanetary Dust: Proceedings of the 150th Colloquium of the International Astronomical Union Held in Gainesvil ... Society of the Pacific Conference Series)
International Astronomical Union
Manufacturer: Astronomical Society of the Pacific
ProductGroup: Book
Binding: Hardcover

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