Dictionary of food compounds with CD-ROM

著者

    • Yannai, Shmuel

書誌事項

Dictionary of food compounds with CD-ROM

edited by Shmuel Yannai

CRC Press, an imprint of Taylor & Francis Group, c2013

2nd ed

タイトル別名

Dictionary of food compounds

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth's available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties-as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdansk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable downloadable resources. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food ConstituentsLipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food ContaminantsMycotoxins Food AdditivesColorants Preservatives Antioxidants Flavors NutraceuticalsProbiotics Dietary Supplements VitaminsThis new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.

目次

For each entry, the dictionary includes: Food Source. Food Function. Food Use. Regulatory Information. Physical Properties. Molecular formula. Chemical Structure. Systematic and Trivial Name. Bibliography.

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詳細情報

  • NII書誌ID(NCID)
    BB11479872
  • ISBN
    • 9781420083514
  • LCCN
    2012035711
  • 出版国コード
    us
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    Boca Raton
  • ページ数/冊数
    xxvi, 2320 p.
  • 大きさ
    29 cm.
  • 付属資料
    1 computer laser optical disc (12 cm.)
  • 分類
  • 件名
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