Food Chemistry

This is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods. Novel fermentation and enzyme technological processes, protein engineering, genetic engineering, metabolic engineering, bioengineering, quorum sensing and nanobiotechnology have been incorporated to fetch into new dimensions in current food biotechnology research and this book provides a deep insight on all these aspects as a comprehensive resource for anybody interested in all the types of foods, latest processing, preservation technology and safety. Written by leading scientists in the field, the book will be a valuable resource for students and researchers in the fields of food chemistry, nutritional science, taste physiology, and neuroscience, as well as for professionals in the food industry.

This e-book book aimed at undergraduates and practitioners who have an interest in food process engineering. It is designed to provide an overview of the many operations associated with the processing of raw food materials to produce products which are creative, palatable and safe to eat. It covers basic food chemistry and ingredients through to mixing, unsteady steady state heat transfer in freezing for preservation and thermal processing and sterilization.

This book discusses a spectrum of approaches to designing the food-energy-water nexus at different spatial-urban scales. The book offers a framework for working on the FEW-nexus in a design-led context and integrates the design of urban neighbourhoods and regions with methodologies how to simultaneously engaging residents and stakeholders and evaluating the propositions in a FEW-print, measuring the environmental impact of the different designs. The examples are derived from on the ground practices in Sydney, Tokyo, Detroit, Amsterdam and Belfast.

This book discusses a spectrum of approaches to designing the food-energy-water nexus at different spatial-urban scales. The book offers a framework for working on the FEW-nexus in a design-led context and integrates the design of urban neighbourhoods and regions with methodologies how to simultaneously engaging residents and stakeholders and evaluating the propositions in a FEW-print, measuring the environmental impact of the different designs. The examples are derived from on the ground practices in Sydney, Tokyo, Detroit, Amsterdam and Belfast.

Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates.