Title Statements
- Full title :Food science and technology / edited by Geoffrey Campbell-Platt.
Edition Statements
- Publication Date:©2018
Publication Statements
- Publisher(s):John Wiley & Sons, Ltd
- Place of Publication:Hoboken, NJ, USA
- Language:eng
- Publication Date:©2018
The Physical Object
- Description:1 online resource (ix, 564 pages)
Edition Identifiers
- ISBN:1118846230, 1118846249, 9781118846230, 9781118846247
- oclc:on1016955404
- LC Classification:TP370
- Dewey Decimal:664/.024
Table of Contents
2.2.4.3 Toxic Sugar Derivatives2.3 Proteins; 2.3.1 Amino Acids -- the Building Blocks of Proteins; 2.3.1.1 Amino Acid Structure; 2.3.1.2 Peptide Bonds; 2.3.2 Molecular Structure of Proteins; 2.3.2.1 Primary Structure; 2.3.2.2 Secondary Structure; 2.3.2.3 Tertiary Structure; 2.3.2.4 Quaternary Structure; 2.3.3 Denaturation of Proteins; 2.3.4 Post-Translational Modification; 2.3.5 Nutritional Properties of Proteins; 2.4 Lipids; 2.4.1 Lipid Structure and Nomenclature; 2.4.1.1 Fatty Acids; 2.4.1.2 Triglycerides; 2.4.2 Polymorphism; 2.4.3 Oil and Fat Processing; 2.4.3.1 Hydrogenation of Lipids.
2.4.3.2 Interesterification2.4.4 Lipid Oxidation; 2.4.4.1 Mechanism; 2.4.5 Antioxidants; 2.5 Minor Components of Foods; 2.5.1 Permitted Additives; 2.5.1.1 Colours; 2.5.1.2 Preservatives; 2.5.2 Vitamins; 2.5.3 Minerals; 2.6 Water in Foods; 2.6.1 Water Activity; 2.6.2 Microbial Growth, Chemical Reactivity and Food Texture; 2.6.3 Sorption Isotherms; 2.7 Physical Chemistry of Dispersed Systems; 2.7.1 Solutions; 2.7.1.1 Solvents; 2.7.1.2 Solvation; 2.7.1.3 Factors Affecting Solubility; 2.7.1.4 Partitioning; 2.7.2 Dispersed Systems; 2.7.2.1 Colloidal Interactions; 2.7.2.2 Foams and Emulsions.
2.8 Ch…
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