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Introductory Food Chemistry, by John W. Brady
Ebook Download Introductory Food Chemistry, by John W. Brady
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Food chemistry is the study of the underlying properties of foods and food ingredients. It seeks to understand how chemical systems behave in order to better control them to improve the nutritional value, safety, and culinary presentation of food. John W. Brady's comprehensive full-color textbook provides a key resource for students of the field.
Designed for undergraduate and beginning graduate level courses, Introductory Food Chemistry explores traditional topics that students need to understand if they are to pursue careers in food in either academia or industry as well as many new and current topics not covered in other textbooks. These topics include mad cow disease, foods contaminated with melamine, acrylamide in baked foods, wine chemistry, allergens, genetically modified foods, as well as current understanding of dietary cholesterol, high fructose corn syrups, and artificial sweeteners.
Authored by one of the leading scholars in the field, Introductory Food Chemistry deploys the most current understanding of the relationship between molecular structure and function for food proteins, carbohydrates, and lipids. The book also makes critical use of color figures that illustrate food transformations visually in three dimensions rather than relying on dry equations alone.
- Sales Rank: #112737 in Books
- Brand: Brand: Comstock Publishing Associates
- Published on: 2013-07-02
- Original language: English
- Number of items: 1
- Dimensions: 10.10" h x 2.00" w x 8.30" l, 6.40 pounds
- Binding: Hardcover
- 656 pages
- Used Book in Good Condition
Review
"Introductory Food Chemistry is the first undergraduate text that effectively integrates physical, chemical, and structural biology principles into the teaching of food chemistry. John W. Brady treats foods as physical systems composed of molecules that undergo complex chemical reactions. The publication of this book should instigate a minor revolution in how food chemistry is taught in the United States."―Richard D. Ludescher, Rutgers, the State University of New Jersey
About the Author
John W. Brady is Professor in the Department of Food Science at Cornell University, where he has taught introductory food chemistry courses for over twenty years. He is coeditor of Computer Modeling of Carbohydrate Molecules and Modelling Molecular Structure and Reactivity in Biological Systems. He has also served on the editorial boards of Food Biophysics, Chemical Design Automation News, and Biopolymers.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By sarah
A must have for any food science student. Have used as a reference for many classes.
1 of 2 people found the following review helpful.
This is THE text!
By Susie
Thorough! Engaging! A joy to read! Will have a permanent place in my collection!
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