EAN: 9783319507651

MECHANISM AND THEORY IN FOOD CHEMISTRY - DOMINI...

For the first time in over twenty-five years  this unique and popular textbook on food
chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical
reactions and interactions that occur in foods during processing and storage  this book unifies
the themes of what  how and why in the language of equations  reactions and mechanisms. This
book is the only work which provides in-depth focus on aspects of reaction mechanisms and
theories in the chemistry of food and food systems. With more than 500 chemical equations and
figures  this book provides unusual clarity and relevance  and fills a significant gap in food
chemistry literature. It is a definitive source to consult regarding the important mechanisms
that make food components and reactions tick. Mechanism and Theory in Food Chemistry has been a
popular resource for students and researchers alike since its publication in 1989. This
important new edition contains updates on the original text encompassing a quarter century of
advances in food chemistry. Many parts of the original chapters are revised to make for
smoother navigation through the subjects  to better explain the underlying chemistry concepts
and to fulfill the need of adding topics of emerging importance. New sections on fatty acids 
lipid oxidation  meat  milk  soybean and wheat proteins  starch and many more have been
incorporated throughout the revision. This updated edition provides an excellent source of all
the important chemical mechanisms and theories involved with food science.

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