P. Cheung – Handbook of Food Chemistry (2015)

Автор: P. Cheung
Название книги: Handbook of Food Chemistry
Формат: PDF
Жанр: Пищевая химия
Страницы: 1175
Качество: Изначально компьютерное, E-book

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

Food chemistry, unlike other branches of chemistry which focus on a particular
class of compounds, is a very broad field that encompasses many different aspects.
Food chemistry is involved not only in the determination of the chemical composition
of the raw materials and food products but also deals with the desirable and
undesirable changes which occur in foods during their production and storage.
Since food is a very complex matrix by its nature, the chemical reactions of its
constituents are very complicated and affect the nutritional value, toxicological and
safety aspects, as well as the sensory quality of the food. Food chemistry is also
closely related to the technological and economic aspects in the food manufacturing
industry, catering, and health food business.
This Handbook is intended to be a comprehensive reference for the various
chemical aspects of foods and food commodities. Apart from the traditional knowledge,
this book will cover the most recent research and development of food
chemistry in the areas of functional foods and nutraceuticals, organic and genetically
modified foods, and nanotechnology.
This Handbook is divided into the following seven parts:
Part 1: Introduction encompasses the overview of food chemistry, which includes
the general properties of major and minor food components; the major categories
of food additives including preservatives, dietary ingredients, processing aids,
flavors, sweeteners, colors, and texturizers as well as the applications of these
food additives in general. This part aims at providing some basic information for
those who may not have the background knowledge of food chemistry and can
be read as an independent introductory section.
Part 2: Principles of Chemical Analysis of Food Components provides a very
concise coverage of the basic chemical analysis of food components, which
highlights some classical wet chemistry methods, sampling and sample preparation,
and instrumental food analysis. The purpose of this part is to outline some
of the essentials of food analysis which are used to determine the chemical
composition of food and food commodities mentioned in Part 3.
Part 3: Chemical Composition of Food and Food Commodities is the major section
in this Handbook, which consists of 12 categories including natural foods and
food commodities from plant and animal origin as well as genetically modified and organic ones. Some common processed food products are also included to
reflect the diversity of food commodities. The information in this part should
give the readers a comprehensive knowledge of the chemical composition of
most of the major food groups listed in a food composition database.
Part 4: Chemical and Toxicological Aspects of Food Contamination is a special
section which aims at covering the various types of toxins from plant and
microbial origins as well as the different chemical toxicants that are likely to
cause food contamination. Both the chemical nature and toxicological aspects of
all these natural and man-made contaminants/toxicants are essential for evaluating
the safety of our foods and food products.
Part 5: Nutritional and Toxicological Aspects of the Chemical Changes of Food
Components and Nutrients During Processing focuses on the possible chemical
changes of food components in regard to their nutritional and toxicological
aspects during conventional thermal processing methods including heating,
freezing, and drying as well as the unconventional pressure-assisted thermal
processing. Emphasis in this part is on the chemical degradation of food components
leading to the formation of harmful substances during processing and
their implications to food safety and health risk.
Part 6: Chemistry of Bioactive Ingredients in Functional Foods and Nutraceuticals
highlights the chemical properties of natural bioactive substances that are from
plant, animal, and microbial origin as well as synthetic ones. This information
will be useful for those who want to apply these substances as bioactive
ingredients in functional foods and nutraceuticals for human consumption.
Part 7: Chemistry of Food Nanotechnology covers a few areas related to food
nanotechnology including an introduction to food nanotechnology and its application
in food safety via the development of biosensors as well as nanomaterials
used for food processing. It reflects the very rapid and promising development in
food nanotechnology that would attract great attention in the near future.
This book should be appropriate for undergraduates and postgraduates in the
academics and professionals from the various disciplines and industries who are
interested in applying knowledge of food chemistry in their respective fields