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Introduction to Food Chemistry

9781779563422
pages
Arcler Education Inc
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Overview
This book aims to present the chemical principles and reactions that govern food composition and quality. It covers macronutrients such as carbohydrates, proteins, and lipids, as well as micronutrients like vitamins and minerals. The book discusses food additives, flavors, and preservatives. It addresses food processing, preservation methods, and the impact of chemical changes on food safety and nutrition. Analytical techniques for food chemistry are also included. The text is designed for students in food science and nutrition programs.
Author Bio
Leandro Rodrigues Oviedo is a chemical engineer with a solid background in machine/deep learning, chemical kinetics, reactor design, and water/wastewater treatment (especially Advanced Oxidation Processes - AOPs). Master in Nanosciences (Nanoscience Post-Graduation Program at Franciscan University - UFN, Brazil), with expertise in nanozeolite synthesis from solid (agro)industrial wastes for adsorption and photocatalytic degradation of organic pollutants.

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