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Introduction to food chemistry

Record Type:	Electronic resources : Monograph/item
Title/Author:	Introduction to food chemistryby Vassilis Kontogiorgos.
Author:	Kontogiorgos, Vassilis.
Published:	Cham :Springer International Publishing :2024.
Description:	ix, 175 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	FoodAnalysis.
Online resource:	https://doi.org/10.1007/978-3-031-53558-1
ISBN:	9783031535581$q(electronic bk.)

Introduction to food chemistry
Kontogiorgos, Vassilis.

Introduction to food chemistry[electronic resource] /by Vassilis Kontogiorgos. - Second edition. - Cham :Springer International Publishing :2024. - ix, 175 p. :ill. (some col.), digital ;24 cm.

Water -- Carbohydrates -- Proteins-Enzymes -- Lipids -- Browning Reactions -- Vitamins-Minerals-Additives -- Colour Chemistry -- Flavour Chemistry -- Bibliography -- Index.

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry, 2nd Edition bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. This new edition has been expanded to include chapters on sweeteners, glass transition, amino acids, proteins for major food commodities and food additives. All of the original chapters have been updated and expanded to include new research and technologies. To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than this expanded new edition of Introduction to Food Chemistry.

ISBN: 9783031535581$q(electronic bk.)

Standard No.: 10.1007/978-3-031-53558-1doiSubjects--Topical Terms:

248907
Food
--Analysis.

LC Class. No.: TX541 / .K66 2024

Dewey Class. No.: 664.07

Introduction to food chemistry
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245 1 0 $a Introduction to food chemistry $h [electronic resource] / $c by Vassilis Kontogiorgos.
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300 $a ix, 175 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a Water -- Carbohydrates -- Proteins-Enzymes -- Lipids -- Browning Reactions -- Vitamins-Minerals-Additives -- Colour Chemistry -- Flavour Chemistry -- Bibliography -- Index.
520 $a The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry, 2nd Edition bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. This new edition has been expanded to include chapters on sweeteners, glass transition, amino acids, proteins for major food commodities and food additives. All of the original chapters have been updated and expanded to include new research and technologies. To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than this expanded new edition of Introduction to Food Chemistry.
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650 2 4 $a Food Science. $3 274110
650 2 4 $a Chemical Engineering. $3 918919
650 2 4 $a Food Engineering. $3 918693
650 2 4 $a Food Studies. $3 913539
650 2 4 $a Food Analysis. $3 302061
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-53558-1
950 $a Chemistry and Materials Science (SpringerNature-11644)