Fennema's Food Chemistry

Author: Srinivasan Damodaran
Publisher: CRC Press
ISBN: 1420020528
Category : Technology & Engineering
Languages : en
Pages : 1158

Book Description
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.

Fennema's Food Chemistry

Author: Srinivasan Damodaran
Publisher: CRC Press
ISBN: 148220813X
Category : Medical
Languages : en
Pages : 1107

Book Description
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice, written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavors, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues.

Fennema's Food Chemistry, Fourth Edition

Author: Srinivasan Damodaran
Publisher: CRC Press
ISBN: 9780824723453
Category : Technology & Engineering
Languages : en
Pages : 1160

Fennema's Food Chemistry

Author: Srinivasan Damodaran
Publisher:
ISBN: 9781628705713
Category : Food
Languages : en
Pages : 1144

Book Description

Food Chemistry

Author: Owen R. Fennema
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 1016

Book Description
The third edition of Fennema's standard text offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin. Organizedin a logical, step-by-step presentation ranging from simple to more complex systems, Food Chemistry, Third Edition discusses water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colorants; flavors; food additives; toxic substances; characteristic of milk; characteristics of milk; characteristics of edible muscle tissue; and characteristics of edible plant tissue.

Food Chemistry, Third Edition

Author: Owen R. Fennema
Publisher: CRC Press
ISBN: 9780824796914
Category : Technology & Engineering
Languages : en
Pages : 1096

Book Description
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

The Handbook of Road Safety Measures

Author: Rune Elvik
Publisher: Emerald Group Publishing
ISBN: 1848552505
Category : Transportation
Languages : en
Pages : 1137

Book Description
Contains summaries of the knowledge regarding the effects of 128 road safety measures. This title covers various areas of road safety including: traffic control; vehicle inspection; driver training; publicity campaigns; police enforcement; and, general policy instruments. It also covers topics such as post-accident care, and speed cameras.

Laser Additive Manufacturing

Author: Milan Brandt
Publisher: Woodhead Publishing
ISBN: 0081004346
Category : Technology & Engineering
Languages : en
Pages : 500

Book Description
Laser Additive Manufacturing: Materials, Design, Technologies, and Applications provides the latest information on this highly efficient method of layer-based manufacturing using metals, plastics, or composite materials. The technology is particularly suitable for the production of complex components with high precision for a range of industries, including aerospace, automotive, and medical engineering. This book provides a comprehensive review of the technology and its range of applications. Part One looks at materials suitable for laser AM processes, with Part Two discussing design strategies for AM. Parts Three and Four review the most widely-used AM technique, powder bed fusion (PBF) and discuss other AM techniques, such as directed energy deposition, sheet lamination, jetting techniques, extrusion techniques, and vat photopolymerization. The final section explores the range of applications of laser AM. Provides a comprehensive one-volume overview of advances in laser additive manufacturing Presents detailed coverage of the latest techniques used for laser additive manufacturing Reviews both established and emerging areas of application

Structural Analysis

Author: Alan Williams
Publisher: Butterworth-Heinemann
ISBN: 0080949827
Category : Technology & Engineering
Languages : en
Pages : 632

Book Description
Structural Analysis: In Theory and Practice provides a comprehensive review of the classical methods of structural analysis and also the recent advances in computer applications. The prefect guide for the Professional Engineer's exam, Williams covers principles of structural analysis to advanced concepts. Methods of analysis are presented in a concise and direct manner and the different methods of approach to a problem are illustrated by specific examples. In addition, the book include the clear and concise approach to the subject and the focus on the most direct solution to a problem. Numerous worked examples are provided to consolidate the readers? understanding of the topics. Structural Analysis: In Theory and Practice is perfect for anyone who wishes to have handy reference filled with equations, calculations and modeling instructions as well as candidates studying for professional engineering registration examinations. It will also serve as a refresher course and reference manual for practicing engineers. Registered professional engineers and registered structural Numerous worked examples are provided to consolidate the readers understanding of the topics Comprehensive coverage of the whole field of structural analysis Supplementary problems are given at the end of each chapter with answers provided at the end of the book Realistic situations encountered in practice and test the reader's ability to apply the concepts presented in the chapter Classical methods of structural analysis and also the recent advances in computer applications

Kinetic Modeling of Reactions In Foods

Author: Martinus A.J.S. van Boekel
Publisher: CRC Press
ISBN: 1420017411
Category : Technology & Engineering
Languages : en
Pages : 788

Book Description
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert, Kinetic Modeling of Reactions in Foods demonstrates