“This book, a translation from the Czech version, is an excellent, thorough resource, complete with 37 pages of primary references and a detailed, useful index. It will certainly be valuable for the many food chemistry courses that are increasingly being offered in chemistry departments. Summing Up: Highly recommended. Upper-division undergraduates and above.” (Choice, 1 January 2015)
From the Publisher
Jan Velí?ek is Professor of Food Chemistry and Analysis at the Institute of Chemical Technology (ICT), Prague
From the Inside Flap
This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water, and additional chapters devoted to antinutritional, toxic and other biologically active substances,
food additives and contaminants.
Each chapter addresses one of the main individual components of food, reviewing its important properties and functions. Detailed descriptions and explanations of the changes and chemical/biochemical reactions that occur under different conditions are also covered. The book provides a comprehensive overview of the chemical composition of foods and the changes that occur during food production, processing and storage. With an extensive list of tables and comprehensive coverage, this almost encyclopaedic volume will be ideal for students at Masters-level and beyond, and as a vital all-in-one reference for professional food chemists, researchers and the food industry.
The Chemistry of Food is supported by a website of online resources, including web links to relevant news and journal articles, references and further reading, glossary of key terms, and revision notes for all topics/chapters.
From the Back Cover
THE CHEMISTRY OF FOOD
This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water, and in addition to chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants.
Each chapter addresses one of the main individual components of food, reviewing its important properties and functions. Detailed descriptions and explanations of the changes and chemical/biochemical reactions that occur under different conditions are also covered. The book provides a comprehensive overview of the chemical composition of foods and the changes that take place during food production, processing and storage. With an extensive list of tables and its comprehensive coverage, this almost encyclopaedic volume will be ideal for students at the Masters level and beyond, and is a vital all-in-one reference for professional food chemists, researchers and the food industry.
The Chemistry of Food is supported by a website of online resources, including web links to relevant news and journal articles, references and further reading, glossary of key terms, and revision notes for all topics/chapters.
About the Author
THE AUTHOR
Jan Velíšek is Professor of Food Chemistry and Analysis at the Institute of Chemical Technology (ICT), Prague, Czech republic
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