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 DEM 2018 A035 Or. | 664 DEM 2018 A035 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 A035 | 641 DEM 2018 A035 Or. (Browse shelf) | In transit from Library Block B to Library Block A since 01/03/2024 | |
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Library Block A A035 | 641 DEM 2018 A035 Or. (Browse shelf) | In transit from Library Block B to Library Block A since 14/02/2024 | |
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ADB
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Library Block A A035 | 641 DEM 2018 A035 Or. (Browse shelf) | In transit from Library Block B to Library Block A since 20/03/2024 |
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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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