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Advances in food chemistry : food components, processing and preservation / O.P. Chauhan, editor.

Chauhan, O. P., editor.
2022
TX541
Available Online
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Title
Advances in food chemistry : food components, processing and preservation / O.P. Chauhan, editor.
ISBN
9789811947964 (electronic bk.)
9811947961 (electronic bk.)
9789811947957
9811947953
DOI
https://doi.org/10.1007/978-981-19-4796-4
Published
Singapore : Springer, [2022]
Copyright
©2022
Language
English
Description
1 online resource (xii, 544 pages) : illustrations
Item Number
10.1007/978-981-19-4796-4 doi
Call Number
TX541
Dewey Decimal Classification
664/.07
Summary
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.
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Access limited to authorized users.
Source of Description
Online resource; title from PDF title page (SpringerLink, viewed October 19, 2022).
Added Author
Chauhan, O. P., editor.
Available in Other Form
Print version: 9789811947957
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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.

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