東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Principles of food chemistry

DeMan, John M.

FindBook

Google Book

Amazon

博客來

Principles of food chemistry

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Principles of food chemistry/ by John M. deMan ... [et al.].
其他作者:	DeMan, John M.
出版者:	Cham :Springer International Publishing : : 2018.,
面頁冊數:	xviii, 607 p. :ill. (some col.), digital ;24 cm.
內容註:	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.
Contained By:	Springer eBooks
標題:	Food - Analysis. -
電子資源:	http://dx.doi.org/10.1007/978-3-319-63607-8
ISBN:	9783319636078

Principles of food chemistry
Principles of food chemistry[electronic resource] /by John M. deMan ... [et al.]. - 4th ed. - Cham :Springer International Publishing :2018. - xviii, 607 p. :ill. (some col.), digital ;24 cm. - 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:

564346
Food
--Analysis.

LC Class. No.: TX541

Dewey Class. No.: 664.07

Principles of food chemistry
LDR:02342nmm a2200337 a 4500 001 2133788
003 DE-He213
005 20180912112933.0
006 m d
007 cr nn 008maaau
008 181005s2018 gw s 0 eng d
020 $a 9783319636078 $q (electronic bk.)
020 $a 9783319636054 $q (paper)
024 7 $a 10.1007/978-3-319-63607-8 $2 doi
035 $a 978-3-319-63607-8
040 $a GP $c GP
041 0 $a eng
050 4 $a TX541
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 664.07 $2 23
090 $a TX541 $b .P957 2018
245 0 0 $a Principles of food chemistry $h [electronic resource] / $c by John M. deMan ... [et al.].
250 $a 4th ed.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2018.
300 $a xviii, 607 p. : $b ill. (some col.), digital ; $c 24 cm.
490 1 $a Food science text series, $x 1572-0330
505 0 $a 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.
520 $a 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.
650 0 $a Food $x Analysis. $3 564346
650 0 $a Food $x Composition. $3 564347
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
700 1 $a DeMan, John M. $3 3301591
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a Food science text series. $3 1567024
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-63607-8
950 $a Chemistry and Materials Science (Springer-11644)