04499nam a22005775i 4500 978-3-031-53558-1 DE-He213 20251030111820.0 cr nn 008mamaa 240416s2024 sz | s |||| 0|eng d 9783031535581 978-3-031-53558-1 10.1007/978-3-031-53558-1 doi TX541-549 PNF bicssc TEC012010 bisacsh PND thema Kontogiorgos, Vassilis. author. aut http://id.loc.gov/vocabulary/relators/aut 75239 Introduction to Food Chemistry [electronic resource] / by Vassilis Kontogiorgos. 2nd ed. 2024. Cham : Springer International Publishing : Imprint: Springer, 2024. IX, 175 p. 182 illus., 97 illus. in color. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Water -- Carbohydrates -- Proteins-Enzymes -- Lipids -- Browning Reactions -- Vitamins-Minerals-Additives -- Colour Chemistry -- Flavour Chemistry -- Bibliography -- Index. The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student. Introduction to Food Chemistry, 2nd Edition bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. This new edition has been expanded to include chapters on sweeteners, glass transition, amino acids, proteins for major food commodities and food additives. All of the original chapters have been updated and expanded to include new research and technologies. To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than this expanded new edition of Introduction to Food Chemistry. Food Analysis. 70753 Chemistry. Food science. 65012 Chemical engineering. Food Chemistry. 70754 Food Science. 65012 Chemical Engineering. Food Engineering. 69616 Food Studies. 67661 Food Analysis. 73817 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031535574 Printed edition: 9783031535598 Printed edition: 9783031535604 https://doi.org/10.1007/978-3-031-53558-1 ZDB-2-CMS ZDB-2-SXC 59154 59154