![Für diesen Artikel ist leider kein Bild verfügbar.](/img/platzhalter480px.png)
Basic Food Chemistry
Kluwer Academic Publishers (Verlag)
978-0-87055-416-2 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
Sulz- bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug- gestions and constructive criticism.
1. Photosynthesis.- Role of Chlorophyll.- Chemistry of Photosynthesis.- Summary.- 2. Water and Solutions.- The Structure of Water.- Solutions.- Summary.- 3. Colloids.- What Are Colloids?.- Behavior of Colloids in an Electric Field.- Syneresis.- Imbibition.- Emulsions.- Breaking of Emulsions.- Foams.- Viscosity.- Summary.- 4. Carbohydrates.- Monosaccharides.- Structure of Carbohydrates.- Carbohydrate Reactions.- Oligosaccharides.- Polysaccharides.- Digestion of Carbohydrates.- Qualitative Tests.- Quantitative Tests.- Summary.- 5. Lipids.- Simple Lipids.- Composite Lipids.- Derived Lipids.- Oxidation of Lipids.- Summary.- 6. Proteins.- Amino Acids.- Classification of Proteins.- Structure of Proteins.- Properties of Proteins.- Protein Synthesis.- Proteins in Foods.- Summary.- 7. Enzymes.- Classification.- Enzyme Composition.- Properties of Enzymes.- Enzyme Reactions.- Some Enzyme Applications in Food.- Summary.- 8. The Vitamins.- The Water-Soluble Vitamins.- The Fat-Soluble Vitamins.- Vitamins and Malnutrition.- Summary.- 9. Minerals.- Occurrence of Minerals.- Anionic Minerals.- Minerals in Canned Foods.- Summary.- 10. Flavor.- The Basic Tastes.- Flavors and Volatiles.- Flavor Enhancement.- Flavor Restoration and Deterioration.- Summary.- 11. Natural Colors.- Chemistry of Natural Coloring Matters.- Caramels and Melanoidins.- Color Determination.- Summary.- 12. Browning Reactions.- Enzymatic Browning.- Non-enzymatic Browning.- The Formation of Brown Pigments.- Inhibition of Browning.- Summary.- 13. Food Colorings.- Color Safety and Regulations.- Colors Exempt from Certification.- Color Analysis and Desired Properties.- Summary.- 14. Alcoholic Fermentation.- Wine.- Beer and Brewing.- Distilled Products.- Vinegar.- Summary.- 15. Baked Products.- Flour.- Leavening.- Summary.- 16. Milk and Milk Products.- Milk Composition.- Rancidity and Off-Flavor in Milk.- Cheese and Cheese Chemistry.- Fermentation in Milk.- Milk Products Other than Cheese.- Determination of Fat in Dairy Products.- Total Solids Analysis.- Summary.- 17. Coffee.- Composition of the Green Coffee Bean.- Changes During Roasting.- Roasted Coffee.- Coffee Products.- Summary.- 18. Tea.- Methods of Preparation.- Chemical Components of Tea.- Amino Acids.- Chemistry of Tea Manufacture.- Tea Aroma.- Summary.- 19. Cocoa and Chocolate.- Manufacture of Cocoa and Chocolate.- Chemical Composition.- Changes During Manufacture of Cocoa and Chocolate.- Volatiles and Chocolate Flavor.- Chocolate and Cocoa Products.- Summary.- 20. Meat and Meat Products.- Muscle Composition.- Changes in Muscle After Slaughter and During Processing.- Effect of Ionizing Radiation.- Summary.- 21. Fruits and Vegetables.- Ripening and Post Harvest Changes.- Storage.- Chemistry Involved in the Texture of Fruits and Vegetables.- Summary.
Zusatzinfo | biography |
---|---|
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 170 x 220 mm |
Gewicht | 980 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-87055-416-6 / 0870554166 |
ISBN-13 | 978-0-87055-416-2 / 9780870554162 |
Zustand | Neuware |
Haben Sie eine Frage zum Produkt? |
aus dem Bereich