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Encyclopedia of Food Chemicals
Authorship Description
Dr. Himadri Panda.
Bibliographical Details 25 cm.
Edition, Place & Publisher 1st ed. New Delhi, Discovery Publishing House Pvt. Ltd.
ISBN-10 9350568438 (Set)
ISBN-13 9789350568439, 978-9350568439 (Set)
Year of Publication 2017.
Volume Details 3 Vols. Contents: vol. 1. Food Colours and Food Flavours. viii, 358 p. ills. ISBN: 9789350568422. vol. 2. Food Sweetners, Emulsions, Additives and Antioxidants. viii, 397 p. ills. ISBN: 9789350568446. vol. 3. Food Stabilizers, Thickening and Gelling Agents. viii, 317 p. ills. ISBN: 9789350568453.
List Price
US $ 225.00 (3-vol. Set)
Your Price
US $ 202.50 (3-vol. Set)
(With Free Regd. Airmail Deliveries)
KK Stock No. KK-133471
Encyclopedia of Food Chemicals

"Food chemistry is the study of chemical processes and interaction of all biological and non biological components in food. Food colouring is added to change the colour of any food substance. It can be used to stimulate the natural colour of the product as perceived by the customer. Flavour in food is important in how food smells and taste for consumers, especially in sensory analysis. Flavour chemist develop many of these flavours for food products.

Sweetners are commonly used to sweeten and enhance the flavor of the food but contribute no calories to the diet. Emusifiers help to blend two immiscible liquids with droplets of one phase (dispersed phase) distributed in other phase (Continuous phase). Emusifiers contains both hydrophilic and lipophillic parts. Antioxidants are substances that may protect your cells against the effect of free radicals-molecules produced when your body breaks down the food. Free radicals may play a role in heart disease, cancer and other diseases.

Stabilizers are substances which make to impossible to maintain the physico-chemical state of food staff. A thickening agent is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Gelling agents are food additives used to thicken the stability various field."
                                                                         [from Blurb]

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Encyclopedia of Food Chemicals / Dr. Himadri Panda. 1st ed. New Delhi, Discovery Publishing House Pvt. Ltd. (KK-133471)

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