Chemistry in the food industry: From zero to 100
| Main Author: | Pourya Zarshenas |
|---|---|
| Format: | Book Journal |
| Bahasa: | fas |
| Terbitan: |
Zarnevesht
, 2021
|
| Online Access: |
https://zenodo.org/record/6113688 |
Daftar Isi:
- It can be said with certainty that food chemistry is the key to entering the world of food. The main purpose of this book is to get acquainted with the structure and properties of three important categories of food ingredients, including carbohydrates, fats and proteins. Knowing these compounds is important because it helps us understand the reactions and chemical changes that occur during the production, storage and handling of food. Such changes may have desirable or adverse effects on the texture and quality of the food. Food chemistry is a branch of the science of chemistry and food science that studies the chemical processes and interactions of all biological and non-biological components of foods and the chemical structure and properties of food and their chemical changes in the stages of processing, preparation, distribution, consumption and storage. In this book, during 8 chapters, first the food industry and its basics are studied and then food packaging, the presence of nanotechnology in the food industry and finally the presence of sensors in this industry are examined. In the second chapter, we look at the development of proteins, in the third chapter, carbohydrates, and in the fourth chapter, fats as the main ingredients in the food industry from a chemical point of view. In the fifth chapter, we explain the subject of sensory evaluation, and in the sixth chapter, we look at the subject of tissue assessment. In Chapter 7, we will take a brief look at food preservatives, and finally in the final chapter, we will look at branding.