Food Chemistry (New Chemistry)

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9780816052776: Food Chemistry (New Chemistry)
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Discusses the use of chemicals and additives to add flavor, color, or texture; improve nutritional value; or retard decay in food products, covering the science behind these changes and how they have been both embraced and condemned by the public.

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About the Author:

David E. Newton is formerly a high school teacher of mathematics and science in Grand Rapids, MI, professor of chemistry and physics at Salem State College, Salem, MA, and adjunct professor at the University of San Francisco, San Francisco.

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David E. Newton
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Book Description Facts on File Inc, United States, 2007. Hardback. Condition: New. Language: English. Brand new Book. 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. Seller Inventory # FLT9780816052776

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Book Description Facts on File Inc, United States, 2007. Hardback. Condition: New. Language: English . Brand New Book. 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. Seller Inventory # FLT9780816052776

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Book Description Facts on File, 2007. Hardback. Condition: NEW. 9780816052776 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. For all enquiries, please contact Herb Tandree Philosophy Books directly - customer service is our primary goal. Seller Inventory # HTANDREE01505610

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