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Title:Food Chemistry Research Developments
Author:Ernst N Koeffer (ed)
ISBN:1604563036 : 9781604563030
Format:Hardback
Published:Nova Science Publishers - September 2008
List Price: 65.5 Pounds Sterling
Availability:Not yet published
Subjects:Biochemistry


Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This new book presents the latest selected research from around the world.

Preface; Phenolic Compounds in Food; Method Validation and Uncertainty Estimate in the Quantification of Toxic Metals in Foods of Animal Origin; Study of the Alcoholic Fermentation of Must Stabilised by Pulsed Electric Fields. Effect of SO2; Chemistry of Defective Coffee Beans; Stability of Tomato Carotenoids during Processing and Storage; An Overview of Simulation Studies on Microwave Processing of Food Products; Low Molecular Weight Oxidant-Stable Protease from the Intestine of Smooth Hound (Mustelus Mustelus). Purification and Characterization; QSAR Analysis: A New Method in Food Research; Index.