Introduction to the Chemistry of Food, (PDF) describes the molecular composition of food and the chemistry of its components. It offers college students an understanding of biochemical and chemical reactions that affect food quality and contribute to wellness. This innovative approach allows students in nutrition, food science, and culinology to better comprehend the role of chemistry in food. Specifically, the textbook provides a background in food composition, shows how chemistry impacts quality, and stresses its role in creating novel foods. Every chapter includes a review section with suggested learning activities. Text and supplemental materials can be used in conventional face-to-face, distance, or blended learning formats.
- Describes the minor and major components of food
- Evaluates major food systems and novel sources of food protein
- Defines the gut microbiome and influence of food components on its microbial population
- Describes the functional properties contributed by proteins, carbohydrates and lipids in food
- Examines the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality)
NOTE: The product includes the ebook, Introduction to the Chemistry of Food, in PDF. No access codes are included.