Encyclopedia of Food Chemistry
Rédacteurs en Chef : Varelis Peter, Melton Laurence, Shahidi Fereidoon
The Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals needing to quickly acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the Encyclopedia of Food Chemistry 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 (flavour, 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. Authors from research and industry will ensure that chapters are of high quality and reflect the latest knowledge and methods in the field. Its wide and interdisciplinary scope makes the Encyclopedia of Food Chemistry truly unique.
The Encyclopedia of Food Chemistry will contain 300 chapters across the following sections: 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
- Encyclopedic coverage: Offering readers a ?one-stop? resource with access to information across the entire scope of food chemistry and the various connections between the sub-topics
- Clearly written: Chapters are concise and accessible, providing an authoritative introduction for non-specialists and readers from undergraduate level upwards, as well as up-to-date foundational content for those familiar with the field
- Clearly structured: Meticulously organized with articles structured logically based on the various elements of food chemistry
- Interdisciplinary: Chapters written by academics and practitioners from various fields and regions will enable the reader to understand how food chemistry methods can be applied in practice
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
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 ß-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 do
Date de parution : 01-2019
Ouvrage de 1400 p.
Disponible chez l'éditeur (délai d'approvisionnement : 14 jours).
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