Call (800) 987-3190

Food ChemistryFood Chemistry
Move your mouse over image or click to enlarge

Food Chemistry

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… (See Below for Full Description)
SKU: IB-9780816052776

List Price: $42.00

Availability: In stock

$35.00

* Required Fields

Details

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 chemistry is also included. This is an informative reference for students who want to learn more about the types of food they consume, how they are produced, and how they affect the human body.

Chapters include:
  • The History of Food Modification
  • Food Additives
  • Synthetic Foods
  • Genetically Modified Foods
  • Foodborne Illnesses and Irradiation of Foods
  • Organic and Natural Foods.

Additional Info

ISBN-13 978-0-8160-5277-6
ISBN-10 816052778
eBook ISBN 978-1-4381-0975-6
Bundle Options Individual
Language English
Publisher Infobase Learning
From the Series The New Chemistry
Author David E. Newton
Publication Date 8/1/2007
Book's Binding Hardcover
Imprint Facts On File
Specifications Black-and-white photographs and line illustrations. Index. Appendixes. Bibliography. Glossary. Further reading. Web sources.
Available Formats Print & eBook

Write Your Own Review

Only registered users can write reviews. Please, log in or register