000			01589cam a22002295i 4500
020			_a9783319636078
040			_cDLC
082	0	4	_a641.3
082	0	4	_a664 DEM 2018 A007 Or.
100	1		_adeMan, John M.
245	1	0	_aPrinciples of Food Chemistry /
250			_a4th ed. 2018.
300			_a1 online resource (XVIII, 607 pages 48 illustrations, 22 illustrations in color.)
490	1		_aFood Science Text Series,
520			_aCompletely 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.
650		0	_aFood-Biotechnology.
650	1	4	_aFood Science.
700	1		_aFinley, John W.
700	1		_aHurst, W. Jeffrey.
700	1		_aLee, Chang Yong.
942			_cAEDBB
999			_c20810 _d20810