Food Chemistry by Meyer | Buy to save >30%
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Food Chemistry by Meyer
is an in-depth exploration of the chemical makeup of food and its processing. The book breaks down the roles of essential nutrients such as proteins, fats, carbohydrates, vitamins, and minerals in a straightforward manner. Meyer addresses how these components interact in various foods, affecting their flavor, texture, and nutritional value.
The book offers a detailed examination of food additives, preservatives, and storage techniques, focusing on the chemical changes that occur during preservation and how they influence food safety and quality. Meyer also highlights the significant role food chemistry plays in modern food production, sustainability, and the development of new food technologies.
Food Chemistry by Meyer is practical in its approach, offering case studies and experiments that help to apply theoretical knowledge to real-world scenarios in the food industry. It also touches on advancements like functional foods, fortified foods, and nutraceuticals, emphasizing their chemical foundations. Additionally, Meyer discusses the sensory attributes of food, such as taste, smell, and texture, and how these are impacted by chemical reactions in food.
This book is a must-read for students, researchers, and professionals interested in food science and technology. It provides a comprehensive understanding of the science behind the food we eat and how chemistry shapes its properties, making it a valuable resource for anyone in the food industry.
Food Chemistry by Meyer
is a comprehensive guide that delves into the science of food and its chemical composition. The book thoroughly explores the fundamental concepts of food chemistry, providing a clear understanding of the molecular structure and chemical interactions that occur within different food types. Meyer explains the nature of proteins, carbohydrates, fats, vitamins, and minerals, elaborating on their properties and roles in the human diet. With a focus on how these nutrients behave under various processing conditions, the book highlights their impact on the flavor, texture, and nutritional value of food.
A significant part of the book is dedicated to the study of food additives, preservatives, and processing methods. Meyer emphasizes the chemical reactions that take place during food preservation and storage, detailing how they can alter the nutritional content and safety of food products. The text also covers the application of food chemistry in food production, emphasizing the importance of chemistry in improving food quality and sustainability.
Food Chemistry by Meyer is not just theoretical. It integrates practical insights for food scientists and professionals involved in the food industry. The book offers relevant examples, experiments, and case studies to highlight real-world applications of food chemistry. It equips readers with the knowledge necessary to understand the complexities of food processing, including the effects of heat, light, and oxygen on food components.
The book also discusses modern advancements in food technology, such as the development of functional foods, fortified foods, and nutraceuticals. These innovations are changing the way we think about food, and Meyer provides a detailed analysis of their chemical foundations. He explores how food chemistry can lead to the creation of healthier, more nutritious food options that cater to the growing demand for health-conscious consumers.
Additionally, Food Chemistry by Meyer gives attention to the sensory properties of food, such as taste, smell, and texture, and how they are influenced by chemical compounds. The connection between chemistry and the sensory experience of food is critical in developing products that appeal to consumers’ preferences. Meyer elaborates on how chemical reactions in food can enhance or diminish these sensory characteristics.
Overall, Food Chemistry by Meyer is an essential resource for anyone interested in understanding the science behind the foods we consume. Whether you are a student of food science, a researcher, or a food industry professional, this book provides valuable insights into the chemical aspects of food. Meyer’s writing style is both informative and accessible, making complex topics easy to understand for readers at all levels.
| Weight | 1 kg |
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