Food Biochemistry

Description

What I have said will go to prove that true science is the, one which teaches us to increase our satisfaction by drawing out the best from nature's productions. M. Henri Braconnot Nancy, 4th April 1830 (Extract from the Note on Casein and Milk, Annales de Chimie et de Physique (1830) 43, 351.) The main objective of this work is to provide a biochemical approach for students of food science and technology. It may also be useful to biologists generally and to biochemists in particular in providing a source of reference to help resolve some of their problems. Finally, professionals in the food industry will find here detailed information on aspects of biotechnology. With the continuing development of teaching in this field in the mainstream courses of Instituts Universitaires de Technologiet, Universities and Grandes Ecoles:j: in France, the need for an Abn?ge (Essential Guide) has become urgent. Students have to refer to various specialist works, which are considerable in number, expensive and often out of date. The authors were faced with the task of selecting material and presenting it in such a way that the finished book would be reduced to a size in keeping with the spirit of the Abrege collection. Front Matter....Pages 1-10 Front Matter....Pages 11-11 General observations on the composition of foodstuffs....Pages 13-17 Simple carbohydrates and derived products....Pages 18-37 Polysaccharides....Pages 38-52 Lipids....Pages 53-70 Proteins....Pages 71-89 Minerals....Pages 90-94 Water....Pages 95-103 Vitamins....Pages 104-110 Pigments....Pages 111-116 Front Matter....Pages 117-117 Cereals — bread....Pages 119-129 Proteins from leguminous plants and single-cell organisms....Pages 130-139 Fermented drinks....Pages 140-147 Milk and dairy products....Pages 148-173 Meat and blood products....Pages 174-192 Eggs....Pages 193-201 Oils and fats....Pages 202-208 Additives....Pages 209-218 Back Matter....Pages 219-222