Principles of Food Chemistry

by John M. Deman, John W. Finley, W. Jeffrey Hurst

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.  Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food.  The chapter on contaminants and additives provides an updated view of their importance in food safety.  Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest.  New to this edition is a chapter on the basics of GMOs.  Each chapter contains new tables and  illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate.  Just like its widely used predecessors, this new edition is valuable as a textbook and reference. 

625 pages, Paperback

First published November 30, 1975

Reviews

[Damiano Martorelli]

This book treats all the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins, and enzymes. Chapters on color, flavor, and texture help the reader understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Chapters on beer and wine production, and herbs and spices, provide an understanding of the chemistry associated with these two areas. Each chapter contains tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate.

Questo libro tratta tutte le proprietà chimiche e fisiche del cibo, includendo acqua, carboidrati, proteine, lipidi, vitamine e enzimi. I capitoli su colore, sapore e consistenza aiutano il lettore a comprendere i fattori chiave negli aspetti visivi e organolettici del cibo. Il capitolo sui contaminanti e gli additivi fornisce una visione aggiornata della loro importanza nella sicurezza alimentare. I capitoli su birra e vino, erbe e spezie forniscono una comprensione della relativa chimica. Ogni capitolo contiene tabelle, illustrazioni e ampia bibliografia, fornendo ai lettori un accesso appropriato alla letteratura e ai collegamenti Internet pertinenti.