Principles of Food Chemistry

Description

This popular and widely used text/reference has been updated, revised, and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling, and storage. Chapters cover water, lipids, carbohydrates, protein, minerals, vitamins, and enzymes. Also covered are color, flavor, and texture, as well as additives and contaminants. A chapter discusses the basis of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography providing readers with quick access to the relevant literature. John M. deMan is a University Professor Emeritus in the Department of Food Science at the University of Guelph, Ontario, Canada. He is a former chairman of the department and past president of the Canadian Institute of Food Science and Technology. He has published over 250 papers and book chapters on many aspects of food chemistry. He has received many professional awards, including the Dairy Research award of the American Dairy Science Association, the Institute award of the Canadian Institute of Food Science and Technology, the Alton E. Baily award of the American Oil Chemists' Society, the Stephen S. Chang award of the Institute of Food Technologists, and the Kaufmann Memorial award of the International Society for Fat Research. He is a fellow of the Institute of Food Technologists, the Canadian Institute of Food Science and Technology, and the Malaysian Oil Science and Technology Association. Front Matter....Pages i-ix Water....Pages 1-32 Lipids....Pages 33-110 Proteins....Pages 111-162 Carbohydrates....Pages 163-208 Minerals....Pages 209-227 Color....Pages 229-262 Flavor....Pages 263-309 Texture....Pages 311-353 Vitamins....Pages 355-388 Enzymes....Pages 389-428 Additives and Contaminants....Pages 429-473 Regulatory Control of Food Composition, Quality, and Safety....Pages 475-489 Back Matter....Pages 491-520