Experimental Food Chemistry

Contents: Preface. 1.Nurtients in food. 2. Water and minerals. 3. Chemistry of carbohydrates.4. Chemistry of lipids. 5. Chemistry of proteins. 6. Chemistry of nucleic acids. 7. Chemistry of cereals. 8. Quality of food. 9. Biochemical changes in food. 10. Food metabolism. 11. Water activity in food. 12. Calculation of the energy content of foods. 13. Methods of food preservation. 14. Chemistry of food irradiation. Bibliography, Index.

   " Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide.

    A few people recognise the science that is behind the food products they consume. While food science involves the application of chemistry, biology, physics, biochemistry, microbiology, nutrition, and engineering to the development and distribution of food, the major portion of a food science curriculum is chemistry.

    This book provides a wide range of information about the chemical and biochemical composition of foods, which is fundamental to the study of their properties and processing applications. The contents of the book will be of immense value to students, researchers, food scientists and technologists." (jacket)