Titlebook: Handbook of Food Chemistry; Peter Chi Keung Cheung,Bhavbhuti M. Mehta Living reference work 20200th edition

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Chemical Composition of Food Products from Genetically Modified Organisms,he chemical composition of a GMO relative to that of a defined comparator is the principal approach used to assess the food safety and nutritious value of the modified entity. The comparison is relative to the chemical composition of the raw plant/animal/microorganism, and when found equivalent, it

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Chemical Composition of Milk and Milk Products,n), and some mineral matters in the colloidal state and lactose together with some minerals and soluble whey proteins in the form of true solution. The overview of biosynthesis of milk and its constituents is highlighted. The key constituents of milk (fat, protein, salts, lactose, enzymes, vitamins)

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Chemical Composition of Organic Food Products,and of higher quality. Organic agriculture methods are based on overall and specific principles that effectively can affect the chemical composition of the organic foods: the prohibition of the use of mineral fertilizers and synthetic pesticides. Organic livestock is an extensive production method b

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Chemical Composition of Sugar and Confectionery Products,out the classification, chemical structure, properties, and reactions of carbohydrates, including the chirality, stereoisomerism, mutarotation, caramelization, and Maillard reactions. Nutritional properties, occurrence and importance of simple sugars, and the basic characteristics and physiology of

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Chemical Composition of Vegetables and their Products,ables) are a good source of compounds that are involved in pharmacodynamic activity. Humans are inseparably linked to the existence of vegetables, as they are the source of several bioproducts essential for the survival of the animal kingdom. The importance of vegetables from the point of view of th

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Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, Texturizerrance, odor, and taste. The environment, including noise made when biting food and background sound such as music, also has an effect. The addition of flavorings, sweeteners, and acids, either natural or synthetic, to processed foods is meant to make up the loss of odor and taste that occurs during

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https://doi.org/10.1007/978-3-642-47672-3ulate the raw materials of food, nanotechnology attracts a lot of attention from food manufactures. The obvious benefits of nanoscale food and associated nanomaterials for food processing have been highlighted, such as higher bioavailability in the gastrointestinal tract of humans and a superior gas

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https://doi.org/10.1007/978-3-663-14523-3 industries such as chemistry, materials science, medicine, and engineering. This emerging technology has also opened up a whole universe of new possibilities in the development and applications of nanotechnology in the food sectors. Considerable research efforts have highlighted the potential of na