Soft chemistry and food fermentation /

Table of Contents: “…Introduction in soft chemistry and food fermentation /…”

Soft Chemistry and Food Fermentation /

Table of Contents: “…Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Series Preface; Preface for Volume 3: Soft Chemistry and Food Fermentation; Chapter 1 -- Introduction in Soft Chemistry and Food Fermentation; 1 -- General Considerations; 2 -- Primary and Secondary Metabolites as Biotechnological Products; 3 -- Primary Metabolites; 4 -- Secondary Metabolites; 5 -- Fermentation Process; 6 -- Fermentative Microorganisms; 7 -- Health Benefits of Fermented Foods; 8 -- Fermented Dairy Products and Their Benefits; 9 -- Other Fermented Foods and Benefits; 10 -- Fermented Foods Side Effects.…”
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Water properties in food, health, pharmaceutical and biological systems : ISOPOW 10 /

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The chemistry of beer : the science in the suds / by Barth, Roger

Table of Contents: “…-- 2.1 Beer Ingredients -- Malt -- Hops -- Yeast -- Water -- 2.2 Beer as Food -- Calories in Beer -- Gluten in Beer -- Carbohydrates in Beer -- 2.3 How Beer Is Made -- Milling -- Mashing -- Wort Separation -- Boiling -- Chilling -- Fermentation -- Conditioning -- Packaging -- Bibliography -- Questions -- CHAPTER 3: Chemistry Basics -- 3.1 Atoms -- 3.2 Energy Levels and the Periodic Table -- 3.3 Compounds -- Ions -- Lewis Dot Diagrams -- 3.4 Ionic Bonds -- 3.5 Covalent Bonds and Molecules -- 3.6 Molecular Shape -- 3.7 Polarity and Electronegativity -- 3.8 Intermolecular Forces -- Dispersion Forces -- Stacking Forces -- Dipole-Dipole Interactions -- Hydrogen Bonding -- Hydrophobic Force -- 3.9 Molecular Kinetics -- 3.10 Chemical Reactions and Equations -- 3.11 Mixtures -- Bibliography -- Questions -- APPENDIX TO CHAPTER 3: Measurement in Chemistry -- Numbers -- International System -- SI Base Units -- Derived Units -- Volume -- Energy -- Force -- Pressure -- Amount of Substance (Moles) -- Mass Relationships in Compounds -- Composition of Mixtures -- Mass Percent -- Weight-Volume Percent -- Volume Percent -- Molar Concentration -- Examples -- Bibliography -- Questions -- CHAPTER 4: Water -- 4.1 The Water Molecule -- 4.2 Acids and Bases.…”
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