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  • Book
  • © 1983

Basic Food Chemistry

Authors:

  1. Frank A. Lee

    1. New York State Agricultural Experiment Station, Cornell University, Geneva, USA

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Table of contents (21 chapters)

  1. Front Matter

    Pages i-xi
    PDF

  2. Photosynthesis

    • Frank A. Lee
    Pages 1-7

  3. Water and Solutions

    • Frank A. Lee
    Pages 9-24

  4. Colloids

    • Frank A. Lee
    Pages 25-32

  5. Carbohydrates

    • Frank A. Lee
    Pages 33-85

  6. Lipids

    • Frank A. Lee
    Pages 87-131

  7. Proteins

    • Frank A. Lee
    Pages 133-176

  8. Enzymes

    • Frank A. Lee
    Pages 177-198

  9. The Vitamins

    • Frank A. Lee
    Pages 199-224

  10. Minerals

    • Frank A. Lee
    Pages 225-236

  11. Flavor

    • Frank A. Lee
    Pages 237-260

  12. Natural Colors

    • Frank A. Lee
    Pages 261-281

  13. Browning Reactions

    • Frank A. Lee
    Pages 283-305

  14. Food Colorings

    • Frank A. Lee
    Pages 307-322

  15. Alcoholic Fermentation

    • Frank A. Lee
    Pages 323-341

  16. Baked Products

    • Frank A. Lee
    Pages 343-362

  17. Milk and Milk Products

    • Frank A. Lee
    Pages 363-395

  18. Coffee

    • Frank A. Lee
    Pages 397-417

  19. Tea

    • Frank A. Lee
    Pages 419-439

  20. Cocoa and Chocolate

    • Frank A. Lee
    Pages 441-461
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About this book

Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown­ ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug­ gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz­ bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug­ gestions and constructive criticism.
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Keywords

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Authors and Affiliations

  • New York State Agricultural Experiment Station, Cornell University, Geneva, USA

    Frank A. Lee

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Bibliographic Information

  • Book Title: Basic Food Chemistry

  • Authors: Frank A. Lee

  • DOI: https://doi.org/10.1007/978-94-011-7376-6

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: The AVI Publishing Company, Inc. 1983

  • Softcover ISBN: 978-94-011-7378-0Published: 22 April 2012

  • eBook ISBN: 978-94-011-7376-6Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XII, 564

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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Buy it now

eBook USD 39.99
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 54.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

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