Title Details: | |
Feed |
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Other Titles: |
Descriptive Chemistry and Food Technology |
Authors: |
Andrikopoulos, Nikolaos |
Reviewer: |
Polysiou, Moschos |
Subject: | NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > BIOCHEMISTRY > ENZYMOLOGY NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > BIOCHEMISTRY > PROTEINS MEDICINE AND HEALTH SCIENCES, LIFE SCIENCES, BIOLOGICAL SCIENCES > HEALTH SCIENCES > NUTRITIONAL SCIENCES > DIETETICS MEDICINE AND HEALTH SCIENCES, LIFE SCIENCES, BIOLOGICAL SCIENCES > HEALTH SCIENCES > NUTRITIONAL SCIENCES MEDICINE AND HEALTH SCIENCES, LIFE SCIENCES, BIOLOGICAL SCIENCES > HEALTH SCIENCES > NUTRITIONAL SCIENCES > DIETETICS > VITAMINS |
Keywords: |
Food Chemistry
Food Technology Plant Foods Food Ingedients Food Management Food Additives Special Meals Food Cooking Milk - Dairy products Animal Foods Nutritional Items |
Description: | |
Abstract: |
The book is structured with a Preface, Introduction, Main Body with 26 chapters, and Appendix. All chapters contain paragraphs, figures, tables, and flowcharts for easier distinction and understanding of the material. The Preface contains a brief reference to the distinctions, symbols, and isomers of organic compounds that are necessary for understanding the structures of chemical compounds commonly used in Food Chemistry. The Introduction includes the basic concepts and distinctions of Food Science and a reference to the nutritional components of food and the general rheological properties of food. The main body of the textbook is divided into two sections, each of which consists of several parts. Chapters with similar content are grouped together in each part, and each chapter constitutes a separate subject area. Section I, "Food consituents," covers topics that describe the macro- and micro-constituents of food one by one. and it includes two parts. Section II, "Basic foods," consists of five parts, each of which contains information on a specific type of food or a specific group of similar foods. For each type of food, the "food chemistry" (definitions, distinctions, composition, properties) and "food technology" (procurement, processing) are provided. Finally, the Appendix summarizes the principles of nutrient metabolism in the body and their role in nutrition.
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Type: |
Undergraduate textbook |
Creation Date: | 2015 |
Item Details: | |
ISBN |
978-960-603-489-3 |
License: |
Attribution - NonCommercial - ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
DOI | http://dx.doi.org/10.57713/kallipos-559 |
Handle | http://hdl.handle.net/11419/4696 |
Bibliographic Reference: | Andrikopoulos, N. (2015). Feed [Undergraduate textbook]. Kallipos, Open Academic Editions. https://dx.doi.org/10.57713/kallipos-559 |
Language: |
Greek |
Consists of: |
1. Lipids in nature 2. Main lipids in food (fats) 3. General properties of fatty substances 4. Carbohydrates (sugars) 5. General properties of carbohydrates 6. Amino acids 7. Proteins (albumins) 8. General properties of proteins 9. Water 10. Other organic compounds 11. Isoprenoids 12. Vitamins 13. Inorganic compounds in food 14. Distinctions - composition and technology of fats and oils 15. Vegetable fats and oils 16. Animal fats and oils and artificial fats 17. Milk 18. Mechanically processed dairy products 19. Enzymatically processed dairy products 20. Microbiology and biochemistry of milk 21. Cereals and derivatives 22. Other plant foods and derivatives 23. Livestock meat 24. Meat derivatives 25. Wine 26. Other alcoholic beverages |
Number of pages |
417 |
Publication Origin: |
Kallipos, Open Academic Editions |
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