Available:*
Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010123962 | TX545 O98 2005 | Open Access Book | Book | Searching... |
On Order
Summary
Summary
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.
This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.
Author Notes
Owusu-Apenten, Richard
Reviews 1
Choice Review
Food chemistry, with an emphasis on the "chemistry," does provide an overview of analysis, reactions, and compounds in food. Owusu-Apenten (Pennsylvania State Univ.) focuses on food, as the title implies. In some cases, he includes a smattering about nutrition or toxicology, but the coverage is spotty. For instance, nutritive effects of fats are touched on but those of carbohydrates are omitted. Although the chemistry is approximately covered, the book could use more information on specific foods and food substances, with delineation of the effects and interactions of other ingredients and processes. This could be useful if the reader understands some principles about food and food processing but, in this reviewer's experience, this would not work well without a companion book that has more information about food products. ^BSumming Up: Optional. Upper-division undergraduates through professionals; two-year technical program students. J. M. Jones College of St. Catherine
