Chemical Changes
Author: Lynnette Brent
Publisher: Crabtree Publishing Company
Published: 2008-08
Total Pages: 36
ISBN-13: 9780778742418
DOWNLOAD EBOOKAn introduction to how chemicals react and change.
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Physical and Chemical Changes
Author: Edward P. Ortleb
Publisher: Lorenz Educational Press
Published: 1993-09-01
Total Pages: 35
ISBN-13: 1558630627
DOWNLOAD EBOOKGeneral chemistry information including everything from matter to radioactivity. For grades 5 to 9.
Chemical Changes During Processing and Storage of Foods
Author: Delia B. Rodriguez-Amaya
Publisher: Academic Press
Published: 2020-11-25
Total Pages: 721
ISBN-13: 0128173815
DOWNLOAD EBOOKChemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and Storage of Foods provides researchers in the fields of food science, nutrition, public health, medical sciences, food security, biochemistry, pharmacy, chemistry, chemical engineering, and agronomy with a strong knowledge to support their endeavors to improve the food we consume. It will also benefit undergraduate and graduate students working on a variety of disciplines in food chemistry - Offers a comprehensive overview of the major chemical changes that occur in foods at the molecular level and discusses the positive and negative effects on food quality and human health - Describes the mechanisms of these chemical changes and the factors that impede or accelerate their occurrence - Helps to solve daily industry problems such as loss of color and nutritional quality, alteration of texture, flavor deterioration or development of off-flavor, loss of nutrients and bioactive compounds or lowering of their bioefficacy, and possible formation of toxic compounds
Changing Matter
Author: Tracy Nelson Maurer
Publisher: Britannica Digital Learning
Published: 2014-05-30
Total Pages: 26
ISBN-13: 162513200X
DOWNLOAD EBOOKThis title teaches students that everything is made of matter and that physical changes create different forms or states of matter. Examples of these different states are presented in easy-to-understand text. The book also introduces students to the law of conservation of mass.
Changes in Matter | Physical and Chemical Change | Chemistry Books | 4th Grade Science | Science, Nature & How It Works
Author: Baby Professor
Publisher: Speedy Publishing LLC
Published: 2020-04-10
Total Pages: 37
ISBN-13: 1541951131
DOWNLOAD EBOOKMatter has several forms, and these can be changed physically or chemically. This science book will dive deep into the topic of physical and chemical change with the intent of fueling your child’s appreciation of this unique scientific truth. This book has been created to match your fourth grader’s academic needs. Grab a copy today.
Chemical Changes in Food during Processing
Author: Thomas Richardson
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 520
ISBN-13: 1461322650
DOWNLOAD EBOOKThis volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984. The theme of the symposium was "Chemical Changes in Food during Processing." The speakers included a mix of individuals from academic institu tions, governmental agencies, and the food industry. Twenty speakers discussed topics ranging from the basic chemistry relating to food constituents to the more applied aspects of chemical changes in food components during food processing. It was the intent of the organizers to bring together a group of speakers who could address the chemistry of changes in food compo nents during processing from a mechanistic point of view. As a con sequence, the proceedings of this symposium emphasize the basic chemistry of changes in food constituents from a generic perspective which is intended to provide the reader with a background to address more specific problems that may arise.
Why Chemical Reactions Happen
Author: James Keeler
Publisher: Oxford University Press, USA
Published: 2003-03-27
Total Pages: 255
ISBN-13: 0199249733
DOWNLOAD EBOOKThis supplemental text for a freshman chemistry course explains the formation of ionic bonds in solids and the formation of covalent bonds in atoms and molecules, then identifies the factors that control the rates of reactions and describes more complicated types of bonding. Annotation (c)2003 Book News, Inc., Portland, OR (booknews.com).
Beyond the Molecular Frontier
Author: National Research Council
Publisher: National Academies Press
Published: 2003-03-19
Total Pages: 238
ISBN-13: 0309168392
DOWNLOAD EBOOKChemistry and chemical engineering have changed significantly in the last decade. They have broadened their scopeâ€"into biology, nanotechnology, materials science, computation, and advanced methods of process systems engineering and controlâ€"so much that the programs in most chemistry and chemical engineering departments now barely resemble the classical notion of chemistry. Beyond the Molecular Frontier brings together research, discovery, and invention across the entire spectrum of the chemical sciencesâ€"from fundamental, molecular-level chemistry to large-scale chemical processing technology. This reflects the way the field has evolved, the synergy at universities between research and education in chemistry and chemical engineering, and the way chemists and chemical engineers work together in industry. The astonishing developments in science and engineering during the 20th century have made it possible to dream of new goals that might previously have been considered unthinkable. This book identifies the key opportunities and challenges for the chemical sciences, from basic research to societal needs and from terrorism defense to environmental protection, and it looks at the ways in which chemists and chemical engineers can work together to contribute to an improved future.
Matter Comes In All Shapes
Author: Hansen
Publisher: Carson-Dellosa Publishing
Published: 2011-08-01
Total Pages: 28
ISBN-13: 1612366643
DOWNLOAD EBOOKEarly Readers Investigate What Matter Is.
Chemical Deterioration and Physical Instability of Food and Beverages
Author: Leif H Skibsted
Publisher: Elsevier
Published: 2010-04-23
Total Pages: 820
ISBN-13: 1845699262
DOWNLOAD EBOOKFor a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. - Examines chemical reactions which can negatively affect food quality and measurement - Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization - Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine
