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