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Encyclopedia of Food Chemistry食品化學百科全書

ISBN: 9780128140451主編:　Laurence Melton, Fereidoon Shahidi and Peter Varelis出版年：2019

Encyclopedia of Food Chemistry 《食品化學百科全書》 是適合讓食品科學家、研究者、學生和年輕專業人員瞭解食品化學的入門書。本書精心編排，內容明確易懂，參考資料豐富，幫助讀者瞭解食品化學應用的基本原則、概念和技術。由國際專家撰寫文章，涉及各式各樣的主題，包含食品化學、食品成分與其交互作用、食品特性(口味、氣味、質地)、食品結構、機能性食品、加工處理、保存、食品用的奈米粒子、抗氧化劑、梅納反應與史崔克反應、過程產生的汙染物和偵測經濟動機摻假食品。

本百科全書從食品化學更廣泛的角度切入，向讀者介紹特定主題，並協助辨識各個副主題之間的關聯。

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Meet the editors

Dr Peter Varelis is an applications chemist with Shimadzu Scientific Australia where he manages a team of chemists. Prior to joining Shimadzu he was a principal scientist and team leader at Food Standards Australia New Zealand. He trained as an organic chemist and has more than 20 years of research experience in both government and industry. His research interest is the application of massspectrometry to the analysis of organic compounds that have implications for human health and nutrition. Peter obtained his PhD from the University of Western Australia. He was research professor at the Illinois Institute of Technology and principal research scientist with the Commonwealth Scientific and Industrial Research Organization in Australia. From 2007 through to 2011, Peter was a theme leader with the National Centre for Food Protection and Defense.

Editor-in-ChiefPeter Varelis

Table of ContentsSection 1: FOOD COMPONENTSSection 2: CHEMICAL AND ENZYMATIC REACTIONSSection 3: INTERACTIONS OF FOOD COMPONENTSSection 4: FOOD STRUCTURESection 5: INNOVATIVE FOODSSection 6: FOOD ADULTERATION AND CONTAMINATION

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Professor Laurence Melton was the Inaugural Professor of Food Chemistry at the University of Auckland, New Zealand, where he set up degrees in Food Science and Wine Science. He has been a Principal Investigator for the Riddet Centre of Research Excellence for Food Research. Formerly he was Professor of Food Science at the University of Otago, at Dunedin, N.Z. and earlier a scientist at Unilever’s Colworth House in Bedfordshire, U.K. His major research interest is how food macromolecules interact to give foods their structure (e.g. the complex mixture of polysaccharides that comprise plant cell walls (dietary fibres) and the interaction of proteins and polysaccharides such β-lactoglobulin and pectins). He has published over 300 scientific papers and reports. Currently he is an Editor for Food Chemistry and Emeritus Professor at the University of Auckland.

Laurence Melton

Professor Fereidoon Shahidi is a University Research Professor at the Memorial University of Newfoundland, Canada. He is highly respected for his research in such areas as marine products and functional foods.

Fereidoon Shahidi