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Title Details:
Τροφογνωσία
Other Titles: Περιγραφική Χημεία & Τεχνολογία Τροφίμων
Authors: Andrikopoulos, Nikolaos
Reviewer: Polysiou, Moschos
Subject: MEDICINE AND HEALTH SCIENCES, LIFE SCIENCES, BIOLOGICAL SCIENCES > HEALTH SCIENCES > NUTRITIONAL SCIENCES > DIETETICS
NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > BIOCHEMISTRY > PROTEINS
NATURAL SCIENCES AND AGRICULTURAL SCIENCES > CHEMISTRY > BIOCHEMISTRY > ENZYMOLOGY
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
MEDICINE AND HEALTH SCIENCES, LIFE SCIENCES, BIOLOGICAL SCIENCES > HEALTH SCIENCES > NUTRITIONAL SCIENCES > DIETETICS > VITAMINS
Keywords:
Food Chemistry
Food Technology
Plant Foods
Animal Foods
Food Ingedients
Food Management
Food Additives
Special Meals
Food Cooking
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 CONSTITUENTS," covers topics that describe the macro- and micro-constituents of food one by one. This section 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: http://creativecommons.org/licenses/by-nc-nd/3.0/gr
DOI http://dx.doi.org/10.57713/kallipos-559
Handle http://hdl.handle.net/11419/4696
Bibliographic Reference: Andrikopoulos, N. (2015). Τροφογνωσία [Undergraduate textbook]. Kallipos, Open Academic Editions. https://dx.doi.org/10.57713/kallipos-559
Language: Greek
Consists of:
1. ΤΟ ΝΕΡΟ
2. ΚΥΡΙΑ ΛΙΠΟΕΙΔΗ ΣΤΑ ΤΡΟΦΙΜΑ (ΛΙΠΑΡΑ)
3. ΥΔΑΤΑΝΘΡΑΚΕΣ (ΣΑΚΧΑΡΑ)
4. ΑΜΙΝΟΞΕΑ
5. ΠΡΩΤΕΪΝΕΣ (ΛΕΥΚΩΜΑΤΑ)
6. ΑΝΟΡΓΑΝΕΣ ΕΝΩΣΕΙΣ ΤΩΝ ΤΡΟΦΙΜΩΝ
7. ΙΣΟΠΡΕΝΟΕΙΔΗ
8. ΒΙΤΑΜΙΝΕΣ
9. ΛΟΙΠΕΣ ΟΡΓΑΝΙΚΕΣ ΕΝΩΣΕΙΣ
10. ΔΙΑΚΡΙΣΕΙΣ - ΣΥΣΤΑΣΗ ΚΑΙ ΤΕΧΝΟΛΟΓΙΑ ΛΙΠΩΝ ΚΑΙ ΕΛΑΙΩΝ
11. ΦΥΤΙΚΑ ΛΙΠΗ ΚΑΙ ΕΛΑΙΑ
12. ΖΩΙΚΑ ΛΙΠΗ ΚΑΙ ΕΛΑΙΑ ΚΑΙ ΤΕΧΝΙΤΑ ΛΙΠΗ
13. ΤΟ ΓΑΛΑ
14. ΓΑΛΑΚΤΟΚΟΜΙΚΑ ΜΗΧΑΝΙΚΗΣ ΕΠΕΞΕΡΓΑΣΙΑΣ
15. ΓΑΛΑΚΤΟΚΟΜΙΚΑ ΕΝΖΥΜΙΚΗΣ ΕΠΕΞΕΡΓΑΣΙΑΣ
16. ΜΙΚΡΟΒΙΟΛΟΓΙΑ ΚΑΙ ΒΙΟΧΗΜΕΙΑ ΤΟΥ ΓΑΛΑΚΤΟΣ
17. ΔΗΜΗΤΡΙΑΚΑ ΚΑΙ ΠΑΡΑΓΩΓΑ
18. ΛΟΙΠΑ ΦΥΤΙΚΑ ΤΡΟΦΙΜΑ ΚΑΙ ΠΑΡΑΓΩΓΑ
19. ΚΡΕΑΣ ΚΤΗΝΟΤΡΟΦΙΑΣ
20. ΠΑΡΑΓΩΓΑ ΤΟΥ ΚΡΕΑΤΟΣ ΔΙΑΤΡΟΦΗΣ
21. Ο ΟΙΝΟΣ
22. ΤΑ ΛΙΠΟΕΙΔΗ ΣΤΗΝ ΦΥΣΗ
23. ΓΕΝΙΚΕΣ ΙΔΙΟΤΗΤΕΣ ΤΩΝ ΛΙΠΑΡΩΝ ΥΛΩΝ
24. ΓΕΝΙΚΕΣ ΙΔΙΟΤΗΤΕΣ ΤΩΝ ΥΔΑΤΑΝΘΡΑΚΩΝ
25. ΓΕΝΙΚΕΣ ΙΔΙΟΤΗΤΕΣ ΤΩΝ ΠΡΩΤΕΪΝΩΝ
26. ΛΟΙΠΑ ΑΛΚΟΟΛΟΥΧΑ ΠΟΤΑ
Number of pages 500
Publication Origin: Kallipos, Open Academic Editions
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