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Principles of Food Chemistry

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Principles of Food Chemistry/ by John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee.
作者:	deMan, John M.
其他作者:	Finley, John W.
面頁冊數:	XVIII, 607 p. 48 illus., 22 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food—Biotechnology. -
電子資源:	https://doi.org/10.1007/978-3-319-63607-8
ISBN:	9783319636078

Principles of Food Chemistry
deMan, John M.

Principles of Food Chemistry[electronic resource] /by John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee. - 4th ed. 2018. - XVIII, 607 p. 48 illus., 22 illus. in color.online resource. - Food Science Text Series,1572-0330. - Food Science Text Series,.

Ch-01: water -- Ch-02: Lipids -- Ch-03: Amino acids and protiens -- Ch-04: Carbohydrates -- Ch-05: Minerals -- Ch-06: Colors and food colorants -- Ch-07: Flavor -- Ch-08: Texture -- Ch-09: Vitamins -- Ch-10: Enzymes -- Ch-11: Fruits and Vegetables -- Ch-12: Herbs and Spices -- Ch-13: Beer and wine -- Ch-14: Transgenic crops -- Ch-15: Additives and contaminants.

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. .

ISBN: 9783319636078

Standard No.: 10.1007/978-3-319-63607-8doiSubjects--Topical Terms:

1253573
Food—Biotechnology.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 641.3

Principles of Food Chemistry
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