Fennema s Food Chemistry

Fennema s Food Chemistry

This fifth edition of the most internationally respected reference in food chemistry is even more suited to preparing tomorrow's food scientists with the changes and updates made to it.

Author: Srinivasan Damodaran

Publisher: CRC Press

ISBN: 148224361X

Category: Food

Page: 1107

View: 378

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5thEditiononce again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice,written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates(Chapter 3), which has been expanded to include a section on Maillard reaction; andDispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
Categories: Food

Outlines and Highlights for Fennema s Food Chemistry by Srinivasan Damodaran

Outlines and Highlights for Fennema s Food Chemistry by Srinivasan Damodaran

Cram101 Just the FACTS101 studyguides gives all of the outlines, highlights, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanies: 9780849392726.

Author: Cram101 Textbook Reviews

Publisher: Academic Internet Pub Incorporated

ISBN: 1618306871

Category: Education

Page: 298

View: 832

Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9780849392726 .
Categories: Education

Food Chemistry Third Edition

Food Chemistry  Third Edition

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more ...

Author: Owen R. Fennema

Publisher: CRC Press

ISBN: 0824796918

Category: Technology & Engineering

Page: 1088

View: 387

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
Categories: Technology & Engineering

Fennema s Food Chemistry

Fennema s Food Chemistry

Fennema, O.R. (1996). Water and ice. In: O.R.Fennema (Ed.), Food Chemistry. (3rd ed.). New York, NY: Marcel Dekker. 2. Fernandez, P.P., Otero, L., Guignon, B., and Sanz, P.D. (2006). High-pressure shift freezing versus high-pressure ...

Author: Srinivasan Damodaran

Publisher: CRC Press

ISBN: 9781482243666

Category: Medical

Page: 1107

View: 974

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.
Categories: Medical

Food Chemistry

Food Chemistry

The third edition of Fennema's standard text offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin.

Author: Owen R. Fennema

Publisher: Marcel Dekker Incorporated

ISBN: UOM:39015049073532

Category: Health & Fitness

Page: 991

View: 128

The third edition of Fennema's standard text offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin. Organizedin a logical, step-by-step presentation ranging from simple to more complex systems, Food Chemistry, Third Edition discusses water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colorants; flavors; food additives; toxic substances; characteristic of milk; characteristics of milk; characteristics of edible muscle tissue; and characteristics of edible plant tissue.
Categories: Health & Fitness

Studyguide for Fennema s Food Chemistry by Srinivasan Damodaran

Studyguide for Fennema s Food Chemistry by   Srinivasan Damodaran

Cram101 Just the FACTS101 studyguides gives all of the outlines, highlights, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanies: 9780872893795.

Author: Cram101 Textbook Reviews

Publisher: Cram101

ISBN: 1490211721

Category:

Page: 218

View: 366

Never HIGHLIGHT a Book Again Includes all testable terms, concepts, persons, places, and events. Cram101 Just the FACTS101 studyguides gives all of the outlines, highlights, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanies: 9780872893795. This item is printed on demand.
Categories:

Outlines and Highlights for Fennemas Food Chemistry by Srinivasan Damodaran Isbn

Outlines and Highlights for Fennemas Food Chemistry by Srinivasan Damodaran  Isbn

Cram101 Just the FACTS101 studyguides gives all of the outlines, highlights, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanies: 9780824723453.

Author: Cram101 Textbook Reviews

Publisher: Academic Internet Pub Incorporated

ISBN: 1614902135

Category: Education

Page: 508

View: 545

Never HIGHLIGHT a Book Again! Virtually all of the testable terms, concepts, persons, places, and events from the textbook are included. Cram101 Just the FACTS101 studyguides give all of the outlines, highlights, notes, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanys: 9780824723453 .
Categories: Education

Studyguide for Fennemas Food Chemistry by Damodaran Srinivasan

Studyguide for Fennemas Food Chemistry by Damodaran  Srinivasan

Cram101 Just the FACTS101 studyguides gives all of the outlines, highlights, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanies: 9780872893795.

Author: Cram101 Textbook Reviews

Publisher: Cram101

ISBN: 1490228292

Category:

Page: 362

View: 589

Never HIGHLIGHT a Book Again Includes all testable terms, concepts, persons, places, and events. Cram101 Just the FACTS101 studyguides gives all of the outlines, highlights, and quizzes for your textbook with optional online comprehensive practice tests. Only Cram101 is Textbook Specific. Accompanies: 9780872893795. This item is printed on demand.
Categories:

Food chemistry

Food chemistry

Author: O. R. Fennema

Publisher:

ISBN: OCLC:859142089

Category:

Page: 991

View: 526

Categories:

Food Packaging

Food Packaging

Fennema O.R., Damodaran S., Parkin K.L. 2007. Introduction to food chemistry. In: Fennema's Food Chemistry, 4th edn., Damodaran S., Parkin K.L., Fennema O.R. (Eds). Boca Raton, FL: CRC Press, pp. 1–14. Gregory J.F. 2007. Vitamins.

Author: Gordon L. Robertson

Publisher: CRC Press

ISBN: 9781439862414

Category: Technology & Engineering

Page: 733

View: 376

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies. Features Covers the packaging requirements of all major food groups Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers Provides the latest information on new and active packaging technologies Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.
Categories: Technology & Engineering

An Introduction to the Physical Chemistry of Food

An Introduction to the Physical Chemistry of Food

In S. Damodaran, K. L. Parkin, & O. R. Fennema (Eds.), Fennema's Food Chemistry (4th ed., pp. 83–154). Boca Raton: CRC Press. Berg, J. C. (2010). An Introduction to Interfaces and Colloids: The Bridge to Nanoscience (p. 785).

Author: John N. Coupland

Publisher: Springer

ISBN: 9781493907618

Category: Technology & Engineering

Page: 182

View: 722

Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry. This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels. Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.
Categories: Technology & Engineering

Essentials of Food Chemistry

Essentials of Food Chemistry

Compare the advantages and disadvantages of water activity and molecular mobility in predicting food stability? Explain the relationship between Aw in food and ... Damodaran, S., Parkin, K.L., Fennema, O.R.: Fennema's Food Chemistry.

Author: Jianquan Kan

Publisher: Springer Nature

ISBN: 9789811606106

Category:

Page:

View: 211

Categories:

Food Carbohydrate Chemistry

Food Carbohydrate Chemistry

2008. Carbohydrates. In: Damodaran S, Parkin KL, Fennema OR, editors. Fennema's food chemistry, 4th ed. New York: CRC Press, pp. 83–154. Burton HS, McWeeny DJ. 1963. Non-enzymatic browning reactions: consideration of sugar stability.

Author: Ronald E. Wrolstad

Publisher: John Wiley & Sons

ISBN: 9780813826653

Category: Technology & Engineering

Page: 240

View: 156

Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.
Categories: Technology & Engineering

Food Safety Chemistry

Food Safety Chemistry

In Fennema's Food Chemistry, edited by S. Damodaran, K. L. Parkin and O. R. Fennema. New York: CRC Press/Taylor & Francis. McInnes, A. G., Cooper, F. P., and MacDonald, J. A. 1961. Further evidence for cyclic monomers in heated linseed ...

Author: Liangli (Lucy) Yu

Publisher: CRC Press

ISBN: 9781466597952

Category: Technology & Engineering

Page: 344

View: 256

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the formation of certain food contaminants through a systematic review of the appearances of these foodborne chemical toxins as well as the chemical and biochemical mechanisms involved in their formations during food processing and storage. It also details their absorption and distribution profiles and the factors influencing their levels in foods. It includes updated analytical techniques for food quality control, other research efforts on these chemicals, and their regulatory-related concerns and suggestions. Edited by experts in the field, this guide includes a listing of commonly used analytical techniques in food safety and a summary of current research findings related to food chemical contaminants. The book’s updated information on potential adverse effects on human health and focus on analytical techniques for food safety analysis and quality control makes it a reference that will spend more time in your hands than on your bookshelf.
Categories: Technology & Engineering

Food Carotenoids

Food Carotenoids

Chemistry, Biology and Technology Delia B. Rodriguez-Amaya. Caris‐Veyrat C, Schmid A, Carail M, ... JAgric Food Chem 51:7318–25. Chen BH, Peng HY, Chen HE. ... Fennema's Food chemistry, fourth edition. Boca Raton: CRC Press Taylor and ...

Author: Delia B. Rodriguez-Amaya

Publisher: John Wiley & Sons

ISBN: 9781118864333

Category: Technology & Engineering

Page: 328

View: 230

Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope. Food Carotenoids: Chemistry, Biology and Technology gathers all the important information about these major compounds which impact both food quality and human health. It integrates in one volume various aspects of food carotenoids, such as: Structures and physicochemical properties Biosynthetic pathways and metabolism Analysis and composition of foods Stability and reactions during processing Commercial production as food colorants and precursors of aroma compounds Bioavailability and health benefits Having worked with carotenoids in various aspects for 44 years, Delia Rodriguez-Amaya is uniquely placed to pass on her wealth of knowledge in this field. This book will serve as solid background information for professionals in Food Science, Food Technology, Nutrition, Agriculture, Biology, Chemistry and Medical Sciences, whether in the academe, industry, governmental and non-governmental agencies.
Categories: Technology & Engineering

Food Oxidants and Antioxidants

Food Oxidants and Antioxidants

In: Fennema's Food Chemistry, eds. S. Damodaran, K.L. Parkin and O.R. Fennema, 439–521. Boca Raton, FL: CRC Press. Hadi, S.M., Asad, S.F., Singh, S. and A. Ahmad. 2000. Putative mechanism for anticancer and apoptosis inducing properties ...

Author: Grzegorz Bartosz

Publisher: CRC Press

ISBN: 9781439882429

Category: Medical

Page: 568

View: 199

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components. The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.
Categories: Medical

Electrospun Polymers and Composites

Electrospun Polymers and Composites

168 (2015) 124–133, https://doi.org/ 10.1016/j.foodchem.2014.07.051. [159] M. Cha ́varri, I. Maran ̃o ́n, M.C. Villara ́n, ... K.L. Parkin, O.R. Fennema (Eds.), Fennema's Food Chemistry, 4th Edition, CRC Press, Boca Raton, FL, 2008.

Author: Yu Dong

Publisher: Woodhead Publishing

ISBN: 9780128226728

Category: Technology & Engineering

Page: 834

View: 104

Electrospun Polymers and Composites: Ultrafine Materials, High Performance Fibres and Wearables reviews the latest technological developments and innovations in electrospun polymers and composites, highlighting the multifunctionality of these ultrafine materials as high performance fibers. The book's chapters investigate a wide range of different electrospinning applications, including drug delivery, tissue scaffolding, fiber reinforcement and nanofiltration, with a particular focus on shape memory effect and the wearable characteristics of electrospun polymers and composites. This will be a valuable reference resource for research and for industrial communities working in the field of electrospinning. Covers two important material systems in electrospun materials, including electrospun polymers and composites Emphasizes areas in shape memory effect and wearable features of electrospun polymers and composites Presents a multidisciplinary work that will attract a wide spectrum of readers in chemical engineering, biomedical engineering, chemistry, pharmacy, environmental science, materials science and engineering, as well as mechanical and electrical engineering
Categories: Technology & Engineering

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry

J. Food Sci. 23, 411–422. Williams, P., 2007. Nutritional composition of red meat. Nutr. Dietetics 64, S113–S119. Xiong, Y.L., Decker, E.A., ... In: Damodaran, S., Parkin, K.L., Fennema, O.R. (Eds.), Fennema's Food Chemistry, fourth ed.

Author:

Publisher: Elsevier

ISBN: 9780128140451

Category: Technology & Engineering

Page: 2194

View: 174

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Categories: Technology & Engineering