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Title Details:
Feed
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.
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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