Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated
The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance.
The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource:
• Offers in a single volume an updated text dealing with food chemistry
• Contains complete and fully up-to-date information on food chemistry, from structural features to applications
• Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures
• Written by internationally recognized authors on food chemistry
Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
By:
Jan Velisek,
Richard Koplik,
Karel Cejpek
Imprint: Wiley-Blackwell
Country of Publication: United States
Edition: 2nd edition
Dimensions:
Height: 277mm,
Width: 211mm,
Spine: 46mm
Weight: 2.495kg
ISBN: 9781119537649
ISBN 10: 1119537649
Pages: 1200
Publication Date: 29 July 2020
Audience:
Professional and scholarly
,
Undergraduate
Format: Paperback
Publisher's Status: Active
Preface vii Chapter 1 Introduction 1 Chapter 2 Amino Acids, Peptides, And Proteins 3 Chapter 3 Fats, Oils, and Other Lipids 91 Chapter 4 Saccharides 215 Chapter 5 Vitamins 369 Chapter 6 Mineral Elements 439 Chapter 7 Water 499 Chapter 8 Flavour-Active Compounds 537 Chapter 9 Pigments and Other Colourants 711 Chapter 10 Natural Antinutritional, Toxic, And Other Bioactive Compounds 819 Chapter 11 Food Additives 937 Chapter 12 Food Contaminants 989 Bibliography 1103 Index 1159
JAN VELÍŠEK, RICHARD KOPLÍK, AND KAREL CEJPEK are Professors of Food Chemistry and Analysis, Department of Food Analysis and Nutrition, University of Chemistry and Technology, Prague, Czech Republic.
