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Food chemical composition: |
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Understand why food composition is a highly important aspect of the industry-consumer interface, and should shape activities from product development through safety assurance to product labelling Food, like the many living things from which it is derived, is made of chemicals. To the food manufacturer, these are all potentially important: they determine its nutritional value, eating properties, and suitability for use in particular products and processes. With this in mind, this short book explains, for those without expertise in food chemistry, some of the basics of food chemical composition in the context of food manufacturing, including jargon-laden aspects such as the different types of fat and measurement of dietary fibre. The strong industrial slant makes it different from other books on food composition. By drawing on examples from manufacturing and the needs of consumers, it relates composition to issues such as safety assurance, traceability, product development and labelling illustrating points that often get overlooked in discussions of chemicals natural to foods or used in preservation and processing. Although it groups the components in terms of dietary significance, the book is about composition, not nutrition, and so does not attempt to deal with health issues such as obesity and high blood pressure. It is published in collaboration with the Royal Society of Chemistry. Contents include:
111 pages - softcover Click here to view sample pages.The Key Topics in Food Science & Technology Series has been developed to meet a need within industry, education and enforcement bodies for industrially relevant introductory guides to specific aspects of food science and technology. |