The Chemistry of Food

Author: Jan Velisek

Publisher: John Wiley & Sons

ISBN: 1118384962

Category: Technology & Engineering

Page: 1128

View: 8961

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A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.

Calcium

Chemistry, Analysis, Function and Effects

Author: N.A

Publisher: N.A

ISBN: 1849738874

Category:

Page: N.A

View: 3266

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The Chemistry of Fireworks

Author: Michael S Russell

Publisher: Royal Society of Chemistry

ISBN: 1782625526

Category: Technology & Engineering

Page: N.A

View: 2339

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"For centuries fireworks have been a source of delight and amazement in cultures around the world. But what produces their dazzling array of effects? This book takes you behind the scenes to explore the chemistry and physics behind the art of pyrotechnics. Topics covered include history and characteristics of gunpowder; principles behind each of the most popular firework types: rockets, shells, fountains, sparklers, bangers, roman candles and wheels; special effects, including sound effects, coloured smokes and electrical firing; firework safety for private use and displays; and firework legislation. The Chemistry of Fireworks is aimed at students with A level qualifications or equivalent. The style is concise and easy to understand, and the theory of fireworks is discussed in terms of well-known scientific concepts wherever possible. It will also be a useful source of reference for anyone studying pyrotechnics as applied to fireworks. Review Extracts ""a worthwhile addition to the pyrotechnist's library"" Fireworks ""a useful source of information which makes absorbing reading."" Angewandte Chemie, International Edition"

Caffeine

Chemistry, Analysis, Function and Effects

Author: Victor R. Preedy

Publisher: Royal Society of Chemistry

ISBN: 1849733678

Category: Medical

Page: 424

View: 8295

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Caffeine is known to stimulate the central nervous system but what other functions does it have? This book covers the latest scientific knowledge in a uniquely structured format and is specifically designed to link chemistry with health and nutrition to provide a broad, appealing book. Coverage begins with caffeine in relation to nutrition focussing on beverages, then concentrates on chemistry, crystal structures of complexes in caffeine and biochemistry. In the analysis chapters, assays are conducted by LC-MS, capillary electrophoresis, automated flow methods and immunoassay methods. The effects of caffeine on the brain, cognitive performance, sleep, oxidative damage, exercise and pulmonary function are all considered in the closing section of the book. Delivering high quality information, this book will be of benefit to anyone researching this area of health and nutritional science. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.

The Science of Bakery Products

Author: William P Edwards

Publisher: Royal Society of Chemistry

ISBN: 1782626301

Category: Technology & Engineering

Page: N.A

View: 1002

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Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.

A History of Beer and Brewing

Author: Ian S Hornsey

Publisher: Royal Society of Chemistry

ISBN: 1847550029

Category: Education

Page: 760

View: 569

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A History of Beer and Brewing provides a comprehensive account of the history of beer. Research carried out during the last quarter of the 20th century has permitted us to re-think the way in which some ancient civilizations went about their beer production. There have also been some highly innovative technical developments, many of which have led to the sophistication and efficiency of 21st century brewing methodology. A History of Beer and Brewing covers a time-span of around eight thousand years and in doing so: * Stimulates the reader to consider how, and why, the first fermented beverages might have originated * Establishes some of the parameters that encompass the diverse range of alcoholic beverages assigned the generic name 'beer' * Considers the possible means of dissemination of early brewing technologies from their Near Eastern origins The book is aimed at a wide readership particularly beer enthusiasts. However the use of original quotations and references associated with them should enable the serious scholar to delve into this subject in even greater depth.

Chemistry of the Solar System

Author: Katharina Lodders,Bruce Fegley, Jr

Publisher: Royal Society of Chemistry

ISBN: 1782626018

Category: Science

Page: N.A

View: 2930

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This book is an appealing, concise, and factual account of the chemistry of the solar system. It includes basic facts about the chemical composition of the different bodies in the solar system, the major chemical processes involved in the formation of the Sun, planets, and small objects, and the chemical processes that determine their current chemical make-up. The book summarizes compositional data but focuses on the chemical processes and where relevant, it also emphasizes comparative planetology. There are numerous informative summary tables which illustrate the similarities (or differences) that help the reader to understand the processes described. Data is presented in graphical form which is useful for identifying common features of the major processes that determine the current chemical state of the planets. The book will interest general readers with a background in chemistry who will enjoy reading about the chemical diversity of the solar system's objects. It will serve as an introductory textbook for graduate classes in planetary sciences but will also be very popular with professional researchers in academia and government, college professors, and postgraduate fellows.

The Chemistry of Polymers

Author: John W Nicholson

Publisher: Royal Society of Chemistry

ISBN: 1788011147

Category: Science

Page: 210

View: 2443

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The Chemistry of Polymers, 5th Edition, is fully updated with the latest developments in polymer science providing a highly readable textbook for those requiring a broad overview of the subject. Like previous editions, the book continues to explore the subject from an applications point of view, providing a comprehensive introduction to all aspects of polymer science including synthesis, structure, properties, degradation and dendrimers. Recent advances in special topics in polymer chemistry and polymers and the environment are also discussed in an informative and up-to-date manner. The new edition features additional content on recent developments in new polymer synthesis techniques including reversible addition-fragmentation chain transfer (RAFT) polymerization, atom transfer radical polymerization (ATRP) and ring-opening metathesis polymerization (ROMP). The book also contains new content on the latest developments in polymer characterisation methods as well as applications of polymers including co-ordination polymers and lithium-polymer batteries. The book is essential reading for university students, teachers and scientists who wish to acquire an up-to-the-minute overview of polymer science and its many specialised topics in an informative and easy to read style.

Fluorine

Chemistry, Analysis, Function and Effects

Author: Victor R Preedy

Publisher: Royal Society of Chemistry

ISBN: 1782624929

Category: Medical

Page: 360

View: 2017

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Fluorine is best known for its role in the prevention of cavities and in improving oral and bone health however equally there are millions of people around the world suffering from dental fluorosis due to chronic exposure to high levels of fluoride in drinking water. This volume, written by leading researchers in this area, examines the positives and negatives of fluorine and its effects on humans for example fluoride-induced oxidative stress in the liver, effects of fluoride on insulin and preventing fluoride toxicity. Extremely useful for underpinning cross-disciplinary fluorine research, this book provides a fascinating insight for those with an interest in the health and nutritional sciences.

The Chemistry of Paper

Author: J C Roberts

Publisher: Royal Society of Chemistry

ISBN: 1847552064

Category: Science

Page: 196

View: 8188

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The manufacture of paper involves a large amount of chemistry, including carbohydrate chemistry, pigments and resins and colloid and surface chemistry, as well as elements of environmental and analytical chemistry. Providing an overview of the making of paper from a chemical perspective, this book deals with both the chemistry of paper as a material and the chemistry of its production. The book explores several chemical processes involved in the production of paper: the delignification of the wood fibres performed at elevated temperature and pressure, the bleaching of the cellulose-rich pulp using environmentally-friendly systems, the formation of the pulp into sheets of fibres strengthened by extensive inter-fibre hydrogen bonding, and finally the coating of the sheets in a manner appropriate to their end use. This book is an informative and entertaining overview for students and others who require an introduction to the chemistry of paper manufacture.

Basic Principles of Inorganic Chemistry

Making the Connections

Author: Brian J Hathaway,Clair Murphy,Brian Murphy

Publisher: Royal Society of Chemistry

ISBN: 1847550215

Category: Science

Page: 164

View: 4401

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General chemistry textbooks are usually lengthy and present chemistry to the student as an unconnected list of facts. In inorganic chemistry, emphasis should be placed on the connections between valence shell electron configuration and the physical and chemical properties of the element. Basic Principles of Inorganic Chemistry: Making the Connections is a short, concise book that emphasises these connections, in particular the chemistry of the Main Group compounds. With reference to chemical properties, Lewis Structures, stoichiometry and spider diagrams, students will be able to predict or calculate the chemistry of simple polyatomic compounds from the valence shell configuration and will no longer be required to memorise vast amounts of factual chemistry. This book is ideal for students taking chemistry as a subsidiary subject as well as honours degree students.

Alcohol and Its Role in the Evolution of Human Society

Author: Ian Spencer Hornsey

Publisher: Royal Society of Chemistry

ISBN: 1849731616

Category: Science

Page: 665

View: 9668

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Archaelogists and anthropologists (especially ethnologists) have for many years realised that man's ingestion of alcoholic beverages may well have played a significant part in his transition from hunter-gatherer to agriculturalist. This unique book provides a scientific text on the subject of 'ethanol' that also aims to include material designed to show 'non-scientists' what fermentation is all about. Conversely, scientists may well be surprised to find the extent to which ethanol has played a part in evolution and civilisation of our species.

Selenium

Chemistry, Analysis, Function and Effects

Author: Victor R Preedy

Publisher: Royal Society of Chemistry

ISBN: 1782622217

Category: Technology & Engineering

Page: 642

View: 3686

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Although toxic in large doses, selenium is an essential trace mineral in the animal diet and in some plants. It has a role in making antioxidant enzymes and a particular role in the functioning of the thyroid gland. This volume examines the chemical activity of selenium and its functional health effects eg towards cancers, in the heart and brain. It also covers other areas such as functional food enrichment, whole body metabolism, and the effects of selenium deficiency on health. Part of The Food and Nutritional Components in Focus series, this edited volume pools knowledge across scientific disciplines in a way that increases its applicability to a wide range of audiences. Victor Preedy’s own distinguished career in nutritional science has made him a prolific author of research articles and books in this area, and this project fills a gap in providing comprehensive synopses of food substances. Chemists, analytical scientists, forensic scientists, food scientists, as well as course lecturers will all benefit from this interdisciplinary title written by international experts in this area.

Garlic and Other Alliums

The Lore and the Science

Author: Eric Block

Publisher: Royal Society of Chemistry

ISBN: 0854041907

Category: Science

Page: 454

View: 5364

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'This is a fascinating book written by an authority on the chemistry of the edible alliums, which include garlic, onions, leeks and chives. The book is well written and up-to-date. I can thoroughly recommend this book not just to natural product chemists but also to all those who have grown these plants in the garden or enjoyed eating them. It contains many anecdotes and quotations to enliven a chemist's dinner party.' (Chemistry World, February 2010) 'What do garlic and onions have in common with gunpowder? A lot. Theyâre incendiary. They can do harm and they delight. Sulfur is central to their powers. And they helped inspire the work of a chemist who has just published a welcome treatise on the smelly yet indispensable allium family. Dr. Blockâs book may be the definitive word on the alliums for the moment, but as it and he make clear, there are new flavors to look forward to.' (The New York Times, 7 June 2010) 'This book by Eric Block is a synthesis of his four decades of distinguished work with alliums. His account of this ever-increasing knowledge is accessible and will even entertain readers without a deep knowledge of chemistry. Block may look at the world through garlic-tinged lenses, but in this book he is very good at getting readers to see it his way.' (Chemistry & Industry, 8 February 2010) This unique book, with a foreword by 1990 Nobel Laureate E.J. Corey, outlines the extensive history and the fascinating past and present uses of these plants, sorting out fact from fiction based upon detailed scrutiny of historic documents as well as numerous laboratories studies. Readers will be entertained and educated as they learn about early cultivation of garlic and other alliums while being introduced to the chemistry and biochemistry. They will learn how alliums have been portrayed and used in literature, poetry, the arts and how alliums are featured in the world's oldest cookbook. Technical material is presented in a manner understandable to a general audience, particularly through the use of illustrations to simplify more difficult concepts and explain how experimental work is conducted. The book is heavily illustrated with examples of alliums in art, literature, agriculture, medicine and other areas and includes rare botanical drawings of many members of the genus Allium.

The Food Safety Hazard Guidebook

Author: Richard Lawley,Laurie Curtis,Judy Davis

Publisher: Royal Society of Chemistry

ISBN: 1782625623

Category: Technology & Engineering

Page: N.A

View: 2342

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Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership.

Dietary Sugars

Chemistry, Analysis, Function and Effects

Author: Victor R. Preedy

Publisher: Royal Society of Chemistry

ISBN: 1849733708

Category: Medical

Page: 904

View: 8276

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Dietary sugars are known to have medical implications for humans from causing dental caries to obesity. This book aims to put dietary sugars in context and includes the chemistry of several typical subclasses eg glucose, galactose and maltose. Modern techniques of analysis of the dietary sugars are covered in detail including self monitoring and uses of biosensors. The final section of the book details the function and effects of dietary sugars and includes chapters on obesity, intestinal transport, aging, liver function, diet of young children and intolerance and more. Written by an expert team and delivering high quality information, this book provides a fascinating insight into this area of health and nutritional science. It will bridge scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.

Element Recovery and Sustainability

Author: Andrew Hunt

Publisher: Royal Society of Chemistry

ISBN: 1849737347

Category: Science

Page: 300

View: 6597

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Increased consumption of electronic equipment has brought with it a greater demand for rare earth elements and metals. Adding to this is the growth in low carbon technologies such as hybrid fuel vehicles. It is predicted that the global supply of rare earth elements could soon be exhausted. A sustainable approach to the use and recovery of rare earth elements is needed, and this book addresses the political, economic and research agendas concerning them. The problem is discussed thoroughly and a multi-disciplinary team of authors from the chemistry, engineering and biotechnology sectors presents a range of solutions, from traditional metallurgical methods to innovations in biotechnology. Case studies add value to the theory presented, and indirect targets for recovery, such as municipal waste and combustion ash are considered. This book will be essential reading for researchers in academia and industry tackling sustainable element recovery, as well as postgraduate students in chemistry, engineering and biotechnology. Environmental scientists and policy makers will also benefit from reading about potential benefits of recovery from waste streams.

Chemistry in the Garden

Author: James R Hanson

Publisher: Royal Society of Chemistry

ISBN: 1782625984

Category: Science

Page: N.A

View: 2180

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The aim of this book is to describe some aspects of the chemistry and chemical ecology which are found in the garden. In the garden there are numerous interactions between plants, the soil and with other organisms in which chemistry plays a central mediating role. The discussion concerns several of the chemically and ecologically interesting compounds that are produced by common ornamental garden plants and vegetables and by the predators that attack them. Many chemists are amateur gardeners and this book is directed at them as well as those with a general interest in the scientific processes involved in the garden.