Organic Chemistry Solomons: food

Wednesday, September 14, 2011

Handbook of Food Analysis, Second Edition,: Volume 1: Physical Characterization and Nutrient Analysis (Food Science and Technology)

Handbook of Food Analysis, Second Edition,: Volume 1: Physical Characterization and Nutrient Analysis (Food Science and Technology) Review

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Handbook of Food Analysis, Second Edition,: Volume 1: Physical Characterization and Nutrient Analysis (Food Science and Technology) Feature

This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.

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Friday, September 2, 2011

Food Proteins: Properties and Characterization (Food Science and Technology (Vch Pub))

Food Proteins: Properties and Characterization (Food Science and Technology (Vch Pub)) Review

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Food Proteins: Properties and Characterization (Food Science and Technology (Vch Pub)) Feature

Protein chemistry has entered a revolutionary era due to the introduction of genetic engineering for modifying protein structure, as well as the application of advanced computer technology to the study of proteins. By supplementing the traditional ways of studying protein behavior with these newer methods, food processors will be able to resolve difficult problems without using the costly trial-and-error-method so common in the past. This book gives the reader a good foundation in the basics of modern protein chemistry and to show how applications of these concepts to food proteins helps explain their roles in food processing.