Main description:

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.

Contents:

1 Chemical composition of foods Shruti Sethi , IARI, New Delhi, India
2 Water activity Madhuresh Dwivedi , NIT, Rourkela, India
3 Browning reactions Swati Sethi , CIPHET, Ludhiana, India
4 Chemistry of muscle tissues Jaythilkan K , DFRL, Mysore, India
5 Protein chemistry and gelation Ajaypal , HAU, Hisar, India
6 Starch gelatinization and modification Prerna Nath , CIPHET, Ludhiana, India
7 Food additives Poonam Mishra , Tezpur University, Tezpur, India
8 Flavor chemistry H Singh , NIT, Allahabad, India
9 Chemistry of oils and fats Preetam Sarkar , NIT, Rourkela, India
10 Pigments and colors Rudragoud P, DFRL, Mysore, India
11 Chemistry of plant tissues PS Negi , CFTRI, Mysore, India
12 Chemistry of milk and milk products Manoj Kumar , NDRI, Karnal, India
13 Probiotics and fermented foods Rakhi Singh, NIFTEM, Kundli, India
14 Food allergies and toxicity Feby Lucose, SAC, Mangalore, India