Download or read book Chemistry of Sulfur Dioxide in Foods written by Wedzicha and published by Blackie Academic & Professional. This book was released on 1996 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Chemistry of Sulphur Dioxide in Foods written by B. L. Wedzicha and published by Elsevier Science & Technology. This book was released on 1984 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sulfur Dioxide written by Louis C. Schroeter and published by Elsevier. This book was released on 2013-10-22 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sulfur Dioxide discusses in detail the preparation and oxidation of sulfur dioxide. The book also covers the effect of the substance on organic and inorganic mixtures. The pharmaceutical application, safety, and effectiveness of the substance in the form of sulfites in food and beverage are comprehensively explained. A section of the book focuses on the physiological effects of sulfur dioxide in plants, animals, and humans. The book highlights the properties of sulfur dioxide in gaseous state and in aqueous solutions, with expanded section covering its ionic structure and spectral characteristics. Methods for determining trace amounts of sulfur dioxide in the atmosphere are summarized along with ways to identify the substance in complex mixtures such as food. The text is an excellent source of information about sulfur dioxide complexes and clathrates. The book will be a useful tool for pharmacists, scientists and chemists in the fields of medicine, and students doing research and experiment on the effect of sulfur dioxide on other compounds.
Download or read book The Chemistry of Sulphur Dioxide in Food and Related Systems written by Royal Society of Chemistry (Great Britain). Food Chemistry Group and published by . This book was released on 1984 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Sulphur Dioxide in Foods written by Western Australian Food Monitoring Program and published by . This book was released on 1992 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food written by Tom P Coultate and published by Royal Society of Chemistry. This book was released on 2023-10-11 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink. The contributions of the various classes of natural food components, as well as additives and contaminants, to the nutritional value of foods are considered. These include the nutrients required in large amounts like carbohydrates, proteins, fat, minerals and water as well as the less bulky nutrients such as vitamins, flavours, colours and preservatives. Undesirable food components, including allergens, pesticide residues and toxins are also dealt with. Not just the nature of food components are described, but also how they behave in storage, processing and cooking and accompanying changes in a food’s nutritional value. The book features a ‘Special Topics’ section at the end of each chapter for specialist readers and advanced students, comprehensive listings of up-to-date review articles and recommended books for further reading, an exhaustive index and the structural formulae of over 500 food components. Frequent reference is also made to wider food and health issues, e.g. lactose intolerance, polyunsaturated fatty acids, wheat and gluten evolution, salt and hypertension, flavonoids in tea and fruit, and the increasing replacement of artificial with natural food colours. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues. Extracts from reviews of previous editions: “A superb book to have by your side when you read your daily newspaper.” New Scientist. “... filled me with delight, curiosity and wonder. All the chemistry is very clear and I thoroughly recommend it.” The Chemical Educator. “This is a lively and thorough treatment of the subject. I can recommend it to anyone interested in food, as an excellent reference or just to pick up and browse.” School Science Review. “Especially noteworthy are the author’s simple observations on foods that are familiar to us all ...” Comprehensive Reviews in Food Science and Safety.
Download or read book Sourcebook of Advanced Organic Laboratory Preparations written by Stanley R. Sandler and published by Academic Press. This book was released on 2012-12-02 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the case of students, this laboratory preparations manual can be used to find additional experiments to illustrate concepts in synthesis and to augment existing laboratory texts. A name reaction index is also included to direct the reader to the location where specific reactions appear in this manual. The industrial chemist is frequently required to prepare a variety of compounds, and this manual can serve as a convenient guide to choose a synthetic route. - Offers detailed directions for the synthesis of various functional groups - Includes up-to-date references to the journal literature and patents (foreign and domestic) - Reviews the chemistry for each functional group with suggestions where additional research is needed - Name reactions are indexed along with the preparations cited
Download or read book Antimicrobial Food Additives written by Erich Lück and published by Springer Science & Business Media. This book was released on 1997 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chemical preservation of food plays an essential role in both food science and the food processing industry. Despite its importance, however, information has remained dispersed in journals and handbooks. Now, the two authors, both leading research scientists at Hoechst, provide the first comprehensive overview of all aspects of food preservation by chemical techniques. The first sections deal with general aspects of importance to all preservatives, while special chapters concentrate on the properties and uses of industrial preservatives. Of special interest is the comprehensive listing of the English, French, Italian, Spanish and Russian trade names of these chemical additives. Although completely revised and enlarged, this book is based on the 3rd German edition of Chemische Lebensmittelkonservierung by the same authors, and its detailed and practice-oriented explanations make this a valuable source of information for food specialists in industry, government authorities and nutritional science.
Download or read book Fennema s Food Chemistry written by Srinivasan Damodaran and published by CRC Press. This book was released on 2007-09-18 with total page 1158 pages. Available in PDF, EPUB and Kindle. Book excerpt: This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, who are recognized experts in their fields. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Substances: Nutraceuticals and Toxicants (formerly “Toxic Substances”), which highlights bioactive agents and their role in human health and represents the feverish study of the connection between food and health undertaken over the last decade. It discusses bioactive substances from both a regulatory and health standpoint. Retaining the straightforward organization and detailed, accessible style of the original, this edition begins with an examination of major food components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor food components including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk and the postmortem physiology of edible muscle and postharvest physiology of plant tissues. Useful appendices provide keys to the international system of units, conversion factors, log P values calculation, and the Greek alphabet.
Download or read book Food Preservatives written by Nicholas J. Russell and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: For centuries man has treated food to prolong its edible life, and nowadays both traditional and modern preservatives are used widely to ensure the satisfactory maintenance of quality and safety of foods. There continues to be increased public concern about the use of food additives, including preservatives, resulting from a perception that some of them may have deleterious effects on health. However, as eating habits have changed with an emphasis on what has been popularly termed a `healthy diet', there is at the same time a concern that reduction in preservative usage could lead to loss of safety and protection from food poisoning. While some preservatives are coming under increasing regulatory pressure others, particularly more natural ones, are receiving increased attention and gaining in importance and acceptability. This book supports the continued safe and effective use of preservatives within these current constraints. It therefore gives detailed information on the practical use of the major antimicrobial preservatives. Uniquely, it couples this with current understanding of their modes of action, at the levels of cellular physiology and biochemistry, in such a way as to provide a sound scientific basis for their efficacy. Such an approach also encourages the future logical development and use of preservatives.
Download or read book Sulphur Dioxide in Foods May 1992 written by and published by . This book was released on 1992 with total page 8 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Grapes and Wines written by António M. Jordão and published by BoD – Books on Demand. This book was released on 2018-02-28 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book "Grapes and Wines: Advances in Production, Processing, Analysis, and Valorization" intends to provide to the reader a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to grape and wine production. Thus, this book is composed of three different general sections: (1) Viticulture and Environmental Conditions, (2) Wine Production and Characterization, and (3) Economic Analysis and Valorization of Wine Products. Inside these 3 general sections, 16 different chapters provide current research on different topics of recent advances on production, processing, analysis, and valorization of grapes and wines. All chapters are written by a group of international researchers, in order to provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of grape and wine production. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals that might be interested in reading and learning about some fascinating areas of grape and wine research.
Download or read book The Chemistry and Technology of Food and Food Products written by Morris Boris Jacobs and published by . This book was released on 1944 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt: V.1: Fundaments, foods; v.2: Unit operations and processes, sanitary and quality control, Preservation, Production.
Download or read book Encyclopedia of the Alkaline Earth Compounds written by Richard C. Ropp and published by Newnes. This book was released on 2012-12-31 with total page 1201 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of the Alkaline Earth Compounds is a compilation describing the physical and chemical properties of all of the alkaline earth compounds that have been elucidated to date in the scientific literature. These compounds are used in applications such as LEDs and electronic devices such as smart phones and tablet computers. Preparation methods for each compound are presented to show which techniques have been successful. Structures and phase diagrams are presented where applicable to aid in understanding the complexities of the topics discussed. With concise descriptions presenting the chemical, physical and electrical properties of any given compound, this subject matter will serve as an introduction to the field. This compendium is vital for students and scientific researchers in all fields of scientific endeavors, including non-chemists. 2013 Honorable Mention in Chemistry & Physics from the Association of American Publishers' PROSE Awards Presents a systematic coverage of all known alkaline earth inorganic compounds and their properties Provides a clear, consistent presentation based on groups facilitatating easy comparisons Includes the structure of all the compounds in high quality full-color graphics Summarizes all currently known properties of the transition metals compounds Lists the uses and applications of these compounds in electronics, energy, and catalysis
Download or read book Food Chemistry Third Edition written by Owen R. Fennema and published by CRC Press. This book was released on 1996-06-19 with total page 1096 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
Download or read book Food Shelf Life Stability written by Michael Eskin and published by CRC Press. This book was released on 2000-09-19 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water content, and time-dependant phenomena affecting
Download or read book Biological Inorganic Chemistry written by Robert R. Crichton and published by Elsevier. This book was released on 2007-12-11 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of metals in biology, the environment and medicine has become increasingly evident over the last twenty five years. The study of the multiple roles of metal ions in biological systems, the rapidly expanding interface between inorganic chemistry and biology constitutes the subject called Biological Inorganic Chemistry. The present text, written by a biochemist, with a long career experience in the field (particularly iron and copper) presents an introduction to this exciting and dynamic field. The book begins with introductory chapters, which together constitute an overview of the concepts, both chemical and biological, which are required to equip the reader for the detailed analysis which follows. Pathways of metal assimilation, storage and transport, as well as metal homeostasis are dealt with next. Thereafter, individual chapters discuss the roles of sodium and potassium, magnesium, calcium, zinc, iron, copper, nickel and cobalt, manganese, and finally molybdenum, vanadium, tungsten and chromium. The final three chapters provide a tantalising view of the roles of metals in brain function, biomineralization and a brief illustration of their importance in both medicine and the environment.Relaxed and agreeable writing style. The reader will not only fiind the book easy to read, the fascinating anecdotes and footnotes will give him pegs to hang important ideas on.Written by a biochemist. Will enable the reader to more readily grasp the biological and clinical relevance of the subject.Many colour illustrations. Enables easier visualization of molecular mechanismsWritten by a single author. Ensures homgeneity of style and effective cross referencing between chapters
