This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu improved properties.
Table des matières
Water.- Lipids.- Proteins.- Carbohydrates.- Minerals.- Color.- Flavor.- Texture.- Vitamins.- Enzymes.- Additives and Contaminants.- Regulatory Control of Food Composition, Quality, and Safety.
A propos de l’auteur
John de Man is a University Professor Emeritus in the Department of Food Science at the University of Guelph, Ontario, Canada. He is a former chairman of the department and past president of the Canadian Institute of Food Science and Technology. He has published over 250 papers and book chapters on many aspects of food chemistry. He has received many professional awards, including the Dairy Research award of the American Dairy Science Association, the Institute award of the Canadian Institute of Food Science and Technology, the Alton E. Baily award of the American Oil Chemists’ Society, the Stephen S. Chang award of the Institute of Food Technologists, and the Kaufmann Memorial award of the International Society for Fat Research. He is a fellow of the Institute of Food Technologists, the Canadian Institute of Food Science and Technology, and the Malaysian Oil Science and Technology Association.
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