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Abstract: Basic concepts and practices in food chemistry are introduced in laboratory experiments which examine chemical techniques and cookery processes. Students are encouraged to apply scientific principles to observations of food reactions. Part I describes general laborator…
Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the basics of enzymology, commercial enzyme production, control of enzymes, and management of their action. Enzyme action is …
Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water…
"Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies fo…
Emphasizing the role of the chemical properties of different foods and the reactions that take place during processing and storage, this volume reviews the current knowledge of the resulting affect on the sensory, nutritional, and safety aspects of food quality. Unique to this e…