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 Editionis 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:
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.
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.
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.
" … 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