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Introduction to the chemistry of food

Zeece, Michael,

Introduction to the chemistry of food

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Introduction to the chemistry of food/ Michael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States
Author:	Zeece, Michael,
Published:	London :Academic Press, : 2020.,
Description:	1 online resource (xi, 418 p.)
Subject:	Food - Analysis. -
Online resource:	https://www.sciencedirect.com/science/book/9780128094341
ISBN:	9780128117262 (electronic bk.)

Introduction to the chemistry of food
Zeece, Michael,

Introduction to the chemistry of food[electronic resource] /Michael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States - London :Academic Press,2020. - 1 online resource (xi, 418 p.)

Includes bibliographical references and index

Chemical properties of water and pH -- Proteins -- Carbohydrates -- Lipids -- Vitamins and minerals -- Flavors -- Food additives -- Food colorants -- Food systems and future directions

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats

ISBN: 9780128117262 (electronic bk.)Subjects--Topical Terms:

561738
Food
--Analysis.Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TX545.Z44 / I58 2020

Dewey Class. No.: 664/.07

Introduction to the chemistry of food
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020 $a 9780128117262 (electronic bk.)
020 $a 0128117265 (electronic bk.)
020 $a 9780128094341
020 $a 0128094346
035 $a (OCoLC)1139359348
035 $a on1139359348
040 $a YDX $b eng $c YDX $d OPELS $d N$T $d SNM $d OCLCF $d OSU
041 0 $a eng
050 4 $a TX545.Z44 $b I58 2020
082 0 4 $a 664/.07 $2 23
100 1 $a Zeece, Michael, $e author. $3 1343912
245 1 0 $a Introduction to the chemistry of food $h [electronic resource] / $c Michael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States
260 $a London : $b Academic Press, $c 2020.
300 $a 1 online resource (xi, 418 p.)
504 $a Includes bibliographical references and index
505 0 $a Chemical properties of water and pH -- Proteins -- Carbohydrates -- Lipids -- Vitamins and minerals -- Flavors -- Food additives -- Food colorants -- Food systems and future directions
520 $a Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats
588 $a Description based on print version record
650 0 $a Food $x Analysis. $3 561738
650 0 $a Food $x Composition. $3 557409
655 0 $a Electronic books. $2 local $3 554714
856 4 0 $u https://www.sciencedirect.com/science/book/9780128094341

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