Titlebook: Handbook of Food Chemistry; Peter Chi Keung Cheung,Bhavbhuti M. Mehta Reference work 2015 Springer-Verlag GmbH Germany 2015 Culinary Chemi

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https://doi.org/10.1007/978-3-662-31490-6 guarantees the safety, quality, and traceability of foods in coherence with law and consumers’ demands. The old methods used at the beginning of the twentieth century called as “wet chemistry” have improved the current powerful instrumental techniques used in food laboratories. In addition to moder

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https://doi.org/10.1007/978-3-663-07625-4ious compounds in foods during storage and processing. While traditional methods are still used, most analysis involves the use of different instruments. This chapter is structured to provide a description of the information each technique can provide, a simple explanation of how it works and exampl

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https://doi.org/10.1007/978-3-662-29444-4 goods are still the main players in the human diet, although their worldwide contribution to dietary patterns is different. Regarding cereals’ role in the daily diet, three different categories could be considered worldwide: (i) cereals as staple/basis food, (ii) cereal-based goods as carriers of m

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https://doi.org/10.1007/978-3-662-39910-1er, soda water, soda pop, cola drinks, root beers, and tonic water), functional beverages (sports, health, energy, and relaxation drinks), and alcoholic beverages (wine, cider, beer, rice wine, spirits, and their flavorings). Major chemical constituents reviewed include pigments, colorants, carbohyd