Dictionary of Food Compounds with CD-ROM, Second Edition

Dictionary of Food Compounds with CD-ROM, Second Edition

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ISBN 9781420083514
Cat# 83511
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Features

  • Provides data on natural food constituents, food contaminants, food additives, and nutraceuticals
  • Uses a consistent format throughout for ease of use
  • Offers ample references to facilitate further study
  • Contains an additional 12,000 compounds for a total of 41,000—as well as 900 enzymes
  • 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.

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 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 complete or as comprehensive.

Table of Contents

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.

Editor Bio(s)

Dr. Shmuel Yannai, D. Sc., a professor (emeritus since 2006) at Technion-Israel Institute of Technology, Department of Biotechnology and Food Engineering, is a world authority in food chemistry. He is known for his work on metabolic transformation and elimination of toxic, mutagenic and carcinogenic compounds in biological systems, anticarcinogenic effects of compounds, and the elimination of toxic metals from foods and drinking water. He has also researched the disinfection of agricultural produce by treatment with ozone, the characterization and inactivation of food allergens, and the effect of chromium on carbohydrate metabolism in healthy and diabetic patients.

Editorial Reviews

"The second edition (1st ed., CH, May'04, 41-50 12) of the Dictionary of Food Compounds is an invaluable, up-to-date resource for anyone involved in the science of food and nutrition, as well as related industries. Listed alphabetically are concise descriptions of over 40,000 compounds … The print volume has an accompanying, user-friendly CD-ROM with 35 indexed categories for locating compounds, including a chemical-drawing tool to broaden any inquiry. … This is a useful and important work, particularly given the ever-widening international interest in food for human health, safety, and adequacy. … Summing Up: Recommended. Upper-division undergraduates through professionals/practitioners."
—J. M Lacey, West Chester University of Pennsylvania, CHOICE, 2013

" … easy to use … provides a comprehensive source of information for the organic and analytical chemist. … Undoubtedly, this dictionary will join other similar reference books as a standard treatise on the library shelf."
— J. Gilbert, CSL, York, UK

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