國立高雄大學圖資館 |

Language: English

Back

Advances in food chemistryfood components, processing and preservation /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Advances in food chemistryedited by O. P. Chauhan.
Reminder of title:	food components, processing and preservation /
other author:	Chauhan, O. P.
Published:	Singapore :Springer Nature Singapore :2022.
Description:	xii, 544 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	FoodAnalysis.
Online resource:	https://doi.org/10.1007/978-981-19-4796-4
ISBN:	9789811947964$q(electronic bk.)

Advances in food chemistryfood components, processing and preservation /
Advances in food chemistryfood components, processing and preservation /[electronic resource] :edited by O. P. Chauhan. - Singapore :Springer Nature Singapore :2022. - xii, 544 p. :ill., digital ;24 cm.

Chapter 1. Chemical composition of foods -- Chapter 2. Role of water activity in food preservation -- Chapter 3. Starch gelatinization and modification -- Chapter 4. Browning Reactions in Foods -- Chapter 5. Protein chemistry and gelation -- Chapter 6. Chemistry of fats and oils -- Chapter 7. Food additives -- Chapter 8. Pigments and colors -- Chapter 9. Flavor chemistry -- Chapter 10. Antioxidants -- Chapter 11. Chemistry of animal tissues -- Chapter 12. Chemistry and Physiology of Fruits and Vegetables -- Chapter 13. Chemistry of Milk and Milk Products -- Chapter 14. Probiotics -- Chapter 15. Food allergies and toxicity.

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.

ISBN: 9789811947964$q(electronic bk.)

Standard No.: 10.1007/978-981-19-4796-4doiSubjects--Topical Terms:

248907
Food
--Analysis.

LC Class. No.: TX541 / .A38 2022

Dewey Class. No.: 664.07

Advances in food chemistryfood components, processing and preservation /
LDR:02380nmm a2200325 a 4500 001 631042
003 DE-He213
005 20221005054707.0
006 m d
007 cr nn 008maaau
008 230411s2022 si s 0 eng d
020 $a 9789811947964$q(electronic bk.)
020 $a 9789811947957$q(paper)
024 7 $a 10.1007/978-981-19-4796-4 $2 doi
035 $a 978-981-19-4796-4
040 $a GP $c GP
041 0 $a eng
050 4 $a TX541 $b .A38 2022
072 7 $a PSD $2 bicssc
072 7 $a SCI007000 $2 bisacsh
072 7 $a PSD $2 thema
082 0 4 $a 664.07 $2 23
090 $a TX541 $b .A244 2022
245 0 0 $a Advances in food chemistry $h [electronic resource] : $b food components, processing and preservation / $c edited by O. P. Chauhan.
260 $a Singapore : $b Springer Nature Singapore : $b Imprint: Springer, $c 2022.
300 $a xii, 544 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1. Chemical composition of foods -- Chapter 2. Role of water activity in food preservation -- Chapter 3. Starch gelatinization and modification -- Chapter 4. Browning Reactions in Foods -- Chapter 5. Protein chemistry and gelation -- Chapter 6. Chemistry of fats and oils -- Chapter 7. Food additives -- Chapter 8. Pigments and colors -- Chapter 9. Flavor chemistry -- Chapter 10. Antioxidants -- Chapter 11. Chemistry of animal tissues -- Chapter 12. Chemistry and Physiology of Fruits and Vegetables -- Chapter 13. Chemistry of Milk and Milk Products -- Chapter 14. Probiotics -- Chapter 15. Food allergies and toxicity.
520 $a The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
650 0 $a Food $x Analysis. $3 248907
650 0 $a Food $x Composition. $3 273476
650 1 4 $a Molecular Biology. $3 189026
650 2 4 $a Food Science. $3 274110
650 2 4 $a Food Chemistry. $3 911838
650 2 4 $a Food Analysis. $3 302061
650 2 4 $a Food Studies. $3 913539
700 1 $a Chauhan, O. P. $3 936634
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-19-4796-4
950 $a Biomedical and Life Sciences (SpringerNature-11642)