Dictionary of Food Compounds with CD-ROM, Second Edition - CRC Press

Dictionary of Food Compounds with CD-ROM, Second Edition

Author: Shmuel Yannai

Publisher: CRC Press

Format: Hardback

October 23, 2012

Reference - 2346 Pages

Country: United States

ISBN 9781420083514

Contents:

ü  Provides data on natural food constituents, food contaminants, food additives, and nutraceuticals

ü  Uses a consistent format throughout for ease of use

ü  Offers ample references to facilitate further study

ü  Contains an additional 12,000 compounds for a total of 41,000—as well as 900 enzymes

ü  Includes a CD-ROM fully searchable by text and structure

Summary

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.

Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable CD-ROM. 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 Constituents

§  Lipids

§  Proteins

§  Carbohydrates

§  Fatty acids

§  Flavonoids

§  Alkaloids

§  Food Contaminants

§  Mycotoxins

§  Food Additives

§  Colorants

§  Preservatives

§  Antioxidants

§  Flavors

§  Nutraceuticals

§  Probiotics

§  Dietary Supplements

§  Vitamins

This 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 compounds is as complete or as comprehensive.