Food science and technology

by Campbell-Platt, Geoffrey

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Title Statements

Full title :Food science and technology / edited by Geoffrey Campbell-Platt professor emeritus of food technology, University of Reading, president of IUFoST 2008-2010.

Edition Statements

Publication Date:2017.
Edition:Second edition

Publication Statements

Publisher(s):Wiley
Place of Publication:Hoboken, NJ, USA
Language:eng
Publication Date:2017.

Notes

6.8.5.3 Bovine Spongiform Encephalopathy.

The Physical Object

Description:1 online resource (577 pages) : : illustrations

Edition Identifiers

ISBN:9781118846247, 1118846249
oclc:on1015339327
LC Classification:TP370
Dewey Decimal:664/.024

Food Science and Technology -- Contents -- Contributors -- About the Companion Website -- Chapter 1 Introduction -- 1.1 Food Science and Technology Course Elements -- 1.2 Evolution of the Book -- 1.3 Food Safety Assurance -- 1.4 The International Union of Food Science and Technology -- 1.5 The Book -- Chapter 2 Food Chemistry -- 2.1 Introduction -- 2.2 Carbohydrates -- 2.2.1 Monosaccharides -- 2.2.2 Oligosaccharides -- 2.2.3 Polysaccharides -- 2.2.3.1 Starch -- 2.2.3.2 Glycogen -- 2.2.3.3 Cellulose -- 2.2.3.4 Pectins -- 2.2.3.5 Gums -- 2.2.4 Reactions of Carbohydrates -- 2.2.4.1 Caramelization -- 2.2.4.2 Maillard Browning -- 2.2.4.3 Toxic Sugar Derivatives -- 2.3 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 Polymorphi…