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Principles of Food Chemistry

  • John M. deMan
  • John W. Finley
  • W. Jeffrey Hurst
  • Chang Yong Lee

Part of the Food Science Text Series book series (FSTS)

Table of contents

  1. Front Matter
    Pages i-xviii
  2. Yrjo H. Roos, John W. Finley, John M. deMan
    Pages 1-37
  3. John W. Finley, John M. deMan
    Pages 39-116
  4. Michael Appell, W. Jeffrey Hurst, John W. Finley, John M. deMan
    Pages 117-164
  5. Gillian Eggleston, John W. Finley, John M. deMan
    Pages 165-229
  6. John W. Finley, John M. deMan
    Pages 231-251
  7. John W. Finley, John M. deMan, Chang Yong Lee
    Pages 253-283
  8. Han-Seok Seo, John W. Finley, John M. deMan
    Pages 285-328
  9. Harry Levine, John W. Finley
    Pages 329-363
  10. John W. Finley, John M. deMan
    Pages 365-395
  11. Chang Yong Lee, John M. deMan
    Pages 397-433
  12. Chang Yong Lee
    Pages 435-455
  13. Zhuohong Xie, John W. Finley
    Pages 457-481
  14. John W. Finley
    Pages 483-510
  15. W. Jeffrey Hurst, John W. Finley
    Pages 511-526
  16. W. Jeffrey Hurst, John W. Finley, John M. deMan
    Pages 527-565
  17. Back Matter
    Pages 567-607

About this book

Introduction

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.  Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food.  The chapter on contaminants and additives provides an updated view of their importance in food safety.  Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest.  New to this edition is a chapter on the basics of GMOs.  Each chapter contains new tables and  illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate.  Just like its widely used predecessors, this new edition is valuable as a textbook and reference. 

Keywords

Food Chemistry Physical properties of food Genetically modified food Flavor chemistry Food texture Food components

Authors and affiliations

  • John M. deMan
    • 1
  • John W. Finley
    • 2
  • W. Jeffrey Hurst
    • 3
  • Chang Yong Lee
    • 4
  1. 1.Department of Food ScienceUniversity of GuelphGuelphCanada
  2. 2.Louisiana State UniversityLakewood RanchUSA
  3. 3.The Hershey Company Technical CenterHersheyUSA
  4. 4.Department of Food ScienceCornell UniversityIthacaUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-63607-8
  • Copyright Information Springer International Publishing AG 2018
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-63605-4
  • Online ISBN 978-3-319-63607-8
  • Series Print ISSN 1572-0330
  • Series Online ISSN 2214-7799
  • Buy this book on publisher's site
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Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods