Introduction to the Chemistry of Food, Zeece Michael
Автор: Watson, David G. (Senior Lecturer in Pharmaceutical Sciences, Strathclyde Institute of Pharmaceutical and Biomedical Sciences, University of Strathcly Название: Pharmaceutical and Medicinal Chemistry. Elsevier,2011 ISBN: 9780443072321\Давид Уотсон:Фармацевтическая и лекарственная химия, Элзивир,2011 ISBN: 0443072329 ISBN-13(EAN): 9780443072321 Издательство: Elsevier Science Рейтинг: Цена: 49390.00 T Наличие на складе: Поставка под заказ. Описание: Intends to define the area of pharmaceutical chemistry as distinct from medicinal chemistry. This book emphasizes on the physicochemical properties of drug molecules and, in so far as they are known, the way that these properties govern the interaction of the drug with its target.
Название: Introduction to the Physical Chemistry of Food ISBN: 1493907603 ISBN-13(EAN): 9781493907601 Издательство: Springer Рейтинг: Цена: 65210.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book introduces the physical chemistry essential to understanding the behavior of foods. It shows important properties of foods, such as flavor binding and water activity, as well as examines the formation and properties of specific structures in foods.
Автор: John N. Coupland Название: An Introduction to the Physical Chemistry of Food ISBN: 1493938738 ISBN-13(EAN): 9781493938735 Издательство: Springer Рейтинг: Цена: 47880.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book introduces the physical chemistry essential to understanding the behavior of foods. It shows important properties of foods, such as flavor binding and water activity, as well as examines the formation and properties of specific structures in foods.
Автор: Freemantle Michael Название: An Introduction to Ionic Liquids ISBN: 1847551610 ISBN-13(EAN): 9781847551610 Издательство: Royal Society of Chemistry Рейтинг: Цена: 56250.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This is the first single-author book on ionic liquids and the first introductory book on the topic. It is written in a clear, concise and consistent way. The book provides a useful introduction to ionic liquids for those readers who are not familiar with the topic.
Автор: Vimal Katiyar Название: Sustainable Polymers for Food Packaging: An Introduction ISBN: 3110644533 ISBN-13(EAN): 9783110644531 Издательство: Walter de Gruyter Цена: 193330.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Bio-based plastics and nanocomposites can be used in improved packaging for food. The morphologies and physical and chemical properties of food packaging must be carefully controlled. This book covers topics such as: food packaging types, natural polymers, material properties, regulations and legislation, edible and sustainable food packaging, and trends in end-of-life options. This book is ideal for industrial chemists and materials scientists.
Автор: Owusu-Apenten, Richard Название: Introduction to Food Chemistry ISBN: 0367393484 ISBN-13(EAN): 9780367393489 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
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.
Автор: Peter A. Lovell, Dr Robert J Young and Robert J. Y Название: Introduction to Polymers ISBN: 0849339294 ISBN-13(EAN): 9780849339295 Издательство: Taylor&Francis Рейтинг: Цена: 37840.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Includes chapters on polymer composites and functional polymers for electrical, optical, photonic, and biomedical applications. This book features a section on controlled radical polymerizations such as nitroxide, ATRP, RAFT/MADDIX, and CCT and includes material on NMR spectroscopy and Raman spectroscopy.
Автор: Patrick, Graham L. Название: An Introduction to Medicinal Chemistry ISBN: 0199234477 ISBN-13(EAN): 9780199234479 Издательство: Oxford Academ Рейтинг: Цена: 29560.00 T Наличие на складе: Поставка под заказ. Описание: Assuming minimum background knowledge, the book develops an understanding of the molecular function of drugs and how they interact with the body, before exploring drug discovery and development. It goes on to examine topical issues in applications of medicinal chemistry to novel drug design, to give a contemporary view of the field.
Автор: Kontogiorgos Vassilis Название: Introduction to Food Chemistry ISBN: 3030856410 ISBN-13(EAN): 9783030856410 Издательство: Springer Рейтинг: Цена: 65210.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
CHAPTER 1 WATER 4
1.1 INTRODUCTION 4
1.2 WATER STRUCTURE 4
1.3 HYDROGEN BONDING OF WATER 5
1.4 INTERACTIONS OF WATER WITH FOOD CONSTITUENTS 6
1.5 COLLIGATIVE PROPERTIES 8
1.6 WATER ACTIVITY 9
1.7 REVIEW QUESTIONS 14
CHAPTER 2 CARBOHYDRATES 16
2.1 INTRODUCTION 16
2.2 MONOSACCHARIDE STRUCTURE 16
2.3 MONOSACCHARIDE REACTIONS 23
2.4 DISACCHARIDES-OLIGOSACCHARIDES 26
2.5 POLYSACCHARIDES 28
2.5.1 Starch 29
2.5.2 Carrageenan 33
2.5.3 Alginates 34
2.5.4 Pectin 35
2.5.5 Cellulose 35
2.5.6 Galactomannans 36
2.5.7 Gum Arabic 36
2.5.8 Xanthan 37
2.5.9 Chitin 37
2.5.10 Dietary fibre 38
2.6 REVIEW QUESTIONS 39
CHAPTER 3 PROTEINS-ENZYMES 42
3.1 INTRODUCTION 42
3.2 AMINO ACIDS 43
3.3 PROTEINS 48
3.3.1 Protein classification 48
3.3.2 Protein structure 48
3.3.3 Changes in protein structure: denaturation and hydrolysis 52
3.3.4 Functional properties of proteins 55
3.4 ENZYMES 56
3.4.1 Mechanism of enzymic reactions 57
3.4.2 Enzyme nomenclature and classification 61
3.4.3 Food enzymes 62
3.5 REVIEW QUESTIONS 67
CHAPTER 4 LIPIDS 70
4.1 INTRODUCTION 70
4.2 FATTY ACIDS 70
4.3 TRIACYLGLYCEROLS (TAGS) 74
4.4 LIPID OXIDATION 79
4.5 FAT CRYSTALLISATION 82
4.5.1 Crystal formation 82
4.5.2 TAG conformation and polymorphism 84
4.5.3 Other properties of fats 87
4.6 REVIEW QUESTIONS 89
CHAPTER 5 BROWNING REACTIONS 91
5.1 INTRODUCTION 91
5.2 ENZYMIC BROWNING 91
5.2.1 Deactivation strategies 93
5.2 NON-ENZYMIC BROWNING 94
5.3.1 Caramelisation 94
5.3.2 Ascorbic acid browning 95
5.3.3 Maillard reaction 96
5.3.4 Control of Maillard browning 99
5.4 REVIEW QUESTIONS 100
CHAPTER 6 VITAMINS-MINERALS &nbs
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