{"product_id":"introduction-to-the-chemistry-of-food-paperback-9780128094341","title":"Introduction to the Chemistry of Food (Paperback \/ softback) 9780128094341","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eIntroduction to the Chemistry of Food\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cp\u003eA definitive guide that integrates chemistry with food components, illustrates effects on food quality, and highlights the relationship between diet and health\u003c\/p\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eMichael Zeece (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128094341\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 3 February 2020\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e430 pages\u003cbr\u003e22.9 x 15.1 x 2.7 cm, 0.63 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003ci\u003eIntroduction to the Chemistry of Food\u003c\/i\u003e describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. \u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eTopic Outline \u003c\/p\u003e \u003cp\u003eWater\u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003ePhysical and chemical properties of water\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eFundamentals of acid base chemistry\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eImportance of water to food texture, flavor, and the preservation of food\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eExamples of weak acids and their function in food. \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eProteins\u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eStructure of proteins\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eChemical properties of proteins\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eProtein denaturation\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eNutritional properties of proteins (digestibility evaluation, essential amino acids)\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eFood allergy\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eFunctional properties of proteins (solubility, foaming, gelation) \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eExamples of enzymes in foods  \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eCarbohydrates\u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eStructure and nomenclature of carbohydrates (monosaccharides, oligosaccharides, and polysaccharides)\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eMaillard chemistry, its importance to color, flavor, and undesirable products in food\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eFood intolerances, lactose and other FODMAPS \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eNutritional aspects of carbohydrates (dietary fiber, effect of starch structure on glycemic index)\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eFunctional properties of carbohydrates (solubility, gelation, viscosity, sweetness)\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003ePolysaccharides starch, cellulose, gums, and other hydrocolloids \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eLipids\u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eStructure and nomenclature of fatty acids, acylglycerols and sterols \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eImportance of lipid (fat) structure to functional and physical properties in food\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eChemistry of lipid hydrogenation and how trans fats occur in food\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eLipid oxidation chemistry\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eAntioxidants and how they control lipid oxidation \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eLipids of importance to health (essential fatty acids, ?6 to ?3 ratio)\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eVitamins\u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eDefinition of a micronutrient \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eNutritional food labeling\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eChemical properties of vitamins and minerals\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eBiological importance \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eSupplementation and means of loss\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Flavors\u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eThe elements of taste and nature of its receptors \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eSweet, bitter, sour, umami, and salty tastants \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eThe gustatory taste map\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eSugar substitutes and questions of their contribution to health \u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eSmell and olfactory perception\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003ePungency\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eFlavor is in the brain, not food\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eFood Additives \u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eUse and regulation of food additives\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eSynthetic vs natural additives\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eExamples of additive use in foods\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eFood toxins and toxicants, a case of inadvertent food additives \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eFood Colorants\u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eUse and regulation of food colorants\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eSynthetic vs natural food colorants\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eProperties of natural colorants\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eExamples of natural substances as replacements for synthetic colorants\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eFood Systems and Future directions\u003c\/p\u003e \u003cul\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eGut microbiome and its contribution to health\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eInfluence of food components on the microbiome\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eMajor food systems and their composition\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eProperties of protein-rich plant and microbial foods\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e\n\u003cli\u003eNovel plant-based animal foods\u003c\/li\u003e \u003c\/ul\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default 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