000 04499nam a22005775i 4500
001 978-3-031-53558-1
003 DE-He213
005 20251030111820.0
007 cr nn 008mamaa
008 240416s2024 sz | s |||| 0|eng d
020 _a9783031535581
_9978-3-031-53558-1
024 7 _a10.1007/978-3-031-53558-1
_2doi
050 4 _aTX541-549
072 7 _aPNF
_2bicssc
072 7 _aTEC012010
_2bisacsh
072 7 _aPND
_2thema
100 1 _aKontogiorgos, Vassilis.
_eauthor.
_4aut
_4http://id.loc.gov/vocabulary/relators/aut
_975239
245 1 0 _aIntroduction to Food Chemistry
_h[electronic resource] /
_cby Vassilis Kontogiorgos.
250 _a2nd ed. 2024.
264 1 _aCham :
_bSpringer International Publishing :
_bImprint: Springer,
_c2024.
300 _aIX, 175 p. 182 illus., 97 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aWater -- Carbohydrates -- Proteins-Enzymes -- Lipids -- Browning Reactions -- Vitamins-Minerals-Additives -- Colour Chemistry -- Flavour Chemistry -- Bibliography -- Index.
520 _aThe 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.
650 0 _aFood
_xAnalysis.
_970753
650 0 _aChemistry.
650 0 _aFood science.
_965012
650 0 _aChemical engineering.
650 1 4 _aFood Chemistry.
_970754
650 2 4 _aFood Science.
_965012
650 2 4 _aChemical Engineering.
650 2 4 _aFood Engineering.
_969616
650 2 4 _aFood Studies.
_967661
650 2 4 _aFood Analysis.
_973817
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783031535574
776 0 8 _iPrinted edition:
_z9783031535598
776 0 8 _iPrinted edition:
_z9783031535604
856 4 0 _uhttps://doi.org/10.1007/978-3-031-53558-1
912 _aZDB-2-CMS
912 _aZDB-2-SXC
999 _c59154
_d59154