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Food Chemistry by David E. Newton in pdf


Free Download Facts On File Food Chemistry is written by David E. Newton and published by Facts On File, Inc. in 2007 in PDF

Over the past two centuries, chemists have continued to push forward the frontiers of food design and development. Today, virtually every technique that is available to the industrial or research chemist is employed by the food chemist to modify the composition of natural foods or even to create new foods with no counterpart in the real world. 

One of the great challenges for consumers in the 21st century is to learn more about and decide how to use the host of synthetic and semisynthetic foods now available to them.

Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. Food Chemistry offers a wealth of information on the field of altering foods for human consumption. 

After an introduction outlining methods of food preservation and enhancement throughout the years (improved taste, odor, color, and nutritional content), this volume describes the differences between synthetic, engineered, irradiated, and organic foods.

New foods created synthetically, such as sugar and fat substitutes, as well as genetically engineered foods and irradiated foods, have scientific and social issues attached to their development, drawing much controversy from the public. 

On the other end of the spectrum, general interest in consuming natural or organic foods has become more popular. This illustrated volume explores the values and harms of consuming these different types of foods, and also outlines the questions surrounding organic versus non-organic foods, including the replacement of natural vitamins and minerals with synthetically produced substitutes. Biographical information on the people involved in this field of chemist

The involvement of chemists in food modification practices is a double-edged sword. For all the improvements it may have produced in the diet available to humans, the chemical modification of foods has raised many questions about safety and benefits. 

Are processed foods really equivalent or preferable to natural foods? Are the processes by which food is modified relatively safe, or do they carry significant risks for the consumer? Are there limits to the ways in which food can and should be modified? Questions such as these have become part of the daily dialogue of concerned consumers.


The History of Food Modification

Food Additives

Synthetic Foods

Genetically Modified Foods

Food-Borne Illnesses and Irradiation of Foods

Organic and Natural Foods


About the book:

Publisher ‏ : ‎ Facts on File 

Publication date ‏ : ‎ January 1, 2007

Language ‏ : ‎ English

Pages ‏ : ‎ 225

File : ‎ PDF, 2MB


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