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Introduction to the chemistry of food
~
Zeece, Michael,
Introduction to the chemistry of food
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
正題名/作者:
Introduction to the chemistry of food/ Michael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States
作者:
Zeece, Michael,
出版者:
London :Academic Press, : 2020.,
面頁冊數:
1 online resource (xi, 418 p.)
標題:
Food - Composition. -
電子資源:
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:
557409
Food
--Composition.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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Michael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States
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2020.
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Chemical properties of water and pH -- Proteins -- Carbohydrates -- Lipids -- Vitamins and minerals -- Flavors -- Food additives -- Food colorants -- Food systems and future directions
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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
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https://www.sciencedirect.com/science/book/9780128094341
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