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Elsevier

Encyclopedia of Food Chemistry

  • 1 Edición - 22 de noviembre de 2018
  • Última edición
  • Editores: Peter Varelis, Laurence Melton, Fereidoon Shahidi
  • Idioma: Inglés

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food… Leer más

Descripción

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration.

The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics.

Puntos claves

  • Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics
  • Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards
  • Meticulously organized, with articles structured logically based on the various elements of food chemistry

De interès para

Food scientists, food technologists, industry practitioners, academics, researchers and students in food and nutrition at undergraduate level and above. The Encyclopedia has an international appeal

Índice

Section 1: FOOD COMPONENTS
Section 2: CHEMICAL AND ENZYMATIC REACTIONS
Section 3: INTERACTIONS OF FOOD COMPONENTS
Section 4: FOOD STRUCTURE
Section 5: INNOVATIVE FOODS
Section 6: FOOD ADULTERATION AND CONTAMINATION

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 10 de enero de 2019
  • Idioma: Inglés

Sobre los editores

PV

Peter Varelis

Dr Peter Varelis is an applications chemist with Shimadzu Scientific Australia where he manages a team of chemists. Prior to joining Shimadzu he was a principal scientist and team leader at Food Standards Australia New Zealand. He trained as an organic chemist and has more than 20 years of research experience in both government and industry. His research interest is the application of mass spectrometry to the analysis of organic compounds that have implications for human health and nutrition. Peter obtained his PhD from the University of Western Australia. He was research professor at the Illinois Institute of Technology and principal research scientist with the Commonwealth Scientific and Industrial Research Organization in Australia. From 2007 through to 2011, Peter was a theme leader with the National Centre for Food Protection and Defense.
Afiliaciones y experiencia
Applications Chemist, Shimadzu Scientific Australia

LM

Laurence Melton

Professor Laurence Melton was the Inaugural Professor of Food Chemistry at the University of Auckland, New Zealand, where he set up degrees in Food Science and Wine Science. He has been a Principal Investigator for the Riddet Centre of Research Excellence for Food Research. Formerly he was Professor of Food Science at the University of Otago, at Dunedin, N.Z. and earlier a scientist at Unilever’s Colworth House in Bedfordshire, U.K. His major research interest is how food macromolecules interact to give foods their structure (e.g. the complex mixture of polysaccharides that comprise plant cell walls (dietary fibres) and the interaction of proteins and polysaccharides such β-lactoglobulin and pectins). He has published over 300 scientific papers and reports. Currently he is an Editor for Food Chemistry and Emeritus Professor at the University of Auckland. He wrote “As a teenager I was training to be an electrician but I thought it would be more exciting to be a chemist because there could be fires and explosions. And there were some. However, what kept me motivated over 50 years was the excitement of discovering stuff by doing research.”
Afiliaciones y experiencia
Professor of Food Chemistry, School of Chemical Sciences, University of Auckland, Auckland, New Zealand

FS

Fereidoon Shahidi

Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods.
Afiliaciones y experiencia
University Research Professor, Department of Biochemistry, Memorial University of Newfoundland, Canada

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