Fennema O.R. (ed.) Food Chemistry

4th revised and extended ed.,2009, XLIV, 1070 pages, 481 illus, With 923 Formulas. Springer-Verlag Berlin Heidelberg 2009 Bestselling textbook now in its fourth revised and enlarged edition New topics covered include BSE detection and acrylamide More extensively treated are food allergies, alcoholic drinks, or phytosterols Proven features are that it’s logically organized according to food constituents and commodities and that it’s enriche...

JOHN WILEY&SONS, LTD / 2002. - 410 p. ISBN 0-471-72038-0. Contents Introduction Short History of Coffee Books, Reviews, and Meetings Abbreviations Green Coffee Non-Volatile Constituents and Their Contribution as Precursors of the Flavor of Roasted Coffee Volatile Compounds Identified in Green Coffee Beans From the Raw Bean to the Roasted Coffee Roasting Process: Strecker and Maillard Reactions Identification and Characterization of...

USA: Springer, 2006, 801 p. Contents Composition and structure of bovine milk lipids Milk fat: origin of fatty acids and influence of nutritional factors thereon Conjugated linoleic acid: biosynthesis and nutritional significance Intracellular origin of milk fat globules and the nature of the milk fat globule membrane Physical chemistry of milk fat globules Composition, applications, fractionation, technological and nutritional significance of mi...

USA: Springer, 2009, 778 p. Contents Lactose: chemistry and properties Solid and liquid states of lactose Significance of lactose in dairy products Production and uses of lactose Galacto-oligosaccharides and other products derived from lactose Lactose malabsorption Non-enzymatic degradation pathways of lactose and their significance in dairy products Milk oligosaccharides Milk salts: technological significance Nutritional aspects of minerals in b...

Blackwell Publishing, 2006. - 769 p. ISBN: 0813803780. Knowledgeably compiled and deftly edited by the international team of Y.H. Hui (an food industry consultant), Wai-Kit Nip (Food Technologist Emeritus, Department of Molecular Biosciences and Bioengineering, University of Hawaii, Manoa, Honolulu, Hawaii), Leo M. L. Nollet (Professor of Biotechnology, Hogeschool Gent, Ghent, Belgium), Gopinadhan Paliyath (Associate Professor, Department of Pl...

Maryland: Springer, 1999. - 595 с. This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture...

Wiley-Interscience; 6 edition. 2005. - 3616 p. First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still...

Wageningen University, Wageningen, The Netherlands: Marcel Dekker, 2003, 807 p. Introduction Aspects of thermodynamics Bonds and interacnion forces Reaction kinetics Transport phenomena Polimers Proteins Water relations Dispersed systems Surface phenomena Formation of emulsions and foams Colloidal interactions Changes in dispersity Nucleation Crystallization Glass transitions and freezing Soft solids

John Wiley & Sons, Inc., 2001. – 1191 pages. Accurate, precise, sensitive, and rapid analytical determinations are as essential in food science and technology as in chemistry, biochemistry, and other physical and biological sciences. In many cases, the same methodologies are used. The objective of ‘Current Protocols in Food Analytical Chemistry’ is to provide the type of detailed instructions and comments that an expert would pass on to a com...