Principles of Food Chemistry /
by deMan, John M; Finley, John W; Hurst, W. Jeffrey; Lee, Chang Yong.
Material type:
BookSeries: Edition: 4th ed. 2018.Description: 1 online resource (XVIII, 607 pages 48 illustrations, 22 illustrations in color.).ISBN: 9783319636078.Subject(s): Food-Biotechnology | Food ScienceDDC classification: 641.3 | 664 DEM 2018 A007 Or. Summary: Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.
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Library Block A A007 | 641.3 (Browse shelf) | Available | |
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ADB
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Library Block A A007 | 641.3 (Browse shelf) | Available | |
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ADB
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Library Block A A007 | 641.3 (Browse shelf) | Available |
Browsing Library Block A Shelves , Shelving location: A007 Close shelf browser
| 025 WIL 1998 A007 Or. Online family : | 034 LAR 2001 A007 Or. Le Petit Larousse illustr©♭ : | 344 SAN 2015 A035 Or. Food law and regulation for non-lawyers : | 641.3 Principles of Food Chemistry / | 641.3 Principles of Food Chemistry / | 641.3 Principles of Food Chemistry / |
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.
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