1st Edition

Introduction to Food Chemistry

By Richard Owusu-Apenten Copyright 2004
    272 Pages
    by CRC Press

    270 Pages
    by CRC Press

    Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.

    This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

    Chemistry and Food Chemistry Overview. Food Analysis. Statistical Analysis. Carbohydrates. Lipids and Fat Replacers. Proteins. Principles of Food Material Science. Food Rheology. Non-Enzymatic Oxidation. Maillard Reaction. Food Enzymes. Post-Harvest Chemistry.


    Owusu-Apenten, Richard