Food Chemistry (Food Science and Technology) free ebook download.

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Food Chemistry (Food Science and Technology) free ebook download

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Author(s):	Hong Lin, Dongfeng Wang, Jianqian Kan, Linwei Liu, Xiaoxing Zeng

Date:	2012-09-30	Format:	PDF	Language:	English	ISBN/ASIN:	1619421259
Pages:	370	OCR:		Quality:		ISBN13:	9781619421257
Uploader:	eternal	Upload Date:	1/31/2015 6:43:26 PM

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PREFACE  
 
Foods consist of a large quantity of compounds, of which, some are original from plant or 
animal materials, some are new ones generated during processing or preservation, some are 
intentionally  added  by manufacturers,  and some are  contaminants produced during 
processing, preservation  or packaging.  These compounds undergo various changes during 
processing and storage  and it is hence necessary to understand  the  effects of processing or 
storage on these compounds so as to enhance  the nutrition, palatability and safety of foods. 
The purpose of  Food  Chemistry  is to  elucidate  the structure, physicochemical properties, 
nutrition and safety of major food constituents and their changes occurred during processing 
and storage. Due to the extreme importance, Food Chemistry has been accepted as a major 
fundamental course for food-related majors.  
Though food  chemistry has a history  of more than 200 years,  it  developed into  a 
relatively  independent  system in the late 1960‘s.  Since then, the United  States, Japan, 
Germany  and other countries published  several  authoritative food chemistry  textbooks, 
including  Latest Food Chemistry  edited  by Hayashi Junzo and Kitamura Mitsuo (Japan), 
Food Chemistry by Sakurai Yoshito (Japan), Food Chemistry by Owen R. Fennema (United 
States), Food Chemistry by Belitz HD (Germany), Food Chemistry by Zhang Wang (China), 
and Food Chemistry  by Dongfeng Wang  (China). Of the works, the publications  edited by 
Fennema and Belitz HD  have been widely chosen by university students as textbook. 
However, the two books  contain  too many contents and part of them overlaps with those 
stated in Biochemistry and Organic Chemistry. Besides, the two books are too expensive for 
readers in developing countries.  
Hence, there is an urgent demand to publish a simplified Food Chemistry  textbook  that 
most university students can afford, which is the case of this book. This book presents  the 
chemistry and properties of the six essential nutrients  contained in foods, including water, 
carbohydrates, lipids, proteins, vitamins and minerals, and their changes occurred during food 
processing and storage. In addition, this book also deals with the chemistry and properties of 
flavors, food additives  and toxic substances  in foods. This book is simplified and cheaper 
than previously published books without reducing its academic level, and reflects the latest 
advances in food chemistry. This work can be used as a textbook by university students and 
especially suitable for students in developing countries  and non-English speaking countries 
for bilingual delivery.

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2013387	Book	https://tezfiles.com/file/36a9ddfe3ad59/...		11.00	eternal

Tags: Chemistry Food Science Technology

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