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Essentials of Food Chemistry

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Essentials of Food Chemistry/ edited by Jianquan Kan, Kewei Chen.
其他作者:	Kan, Jianquan.
面頁冊數:	XIII, 564 p. 346 illus., 13 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-981-16-0610-6
ISBN:	9789811606106

Essentials of Food Chemistry
Essentials of Food Chemistry[electronic resource] /edited by Jianquan Kan, Kewei Chen. - 1st ed. 2021. - XIII, 564 p. 346 illus., 13 illus. in color.online resource.

Introduction.Water -- Proteins -- Carbohydrates -- Lipids -- Vitamins -- Minerals -- Enzyme -- Pigments -- Food Flavor Substances -- Food additives -- Harmful Constituents.

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.

ISBN: 9789811606106

Standard No.: 10.1007/978-981-16-0610-6doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

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