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Principles of food chemistry
~
DeMan, John M.
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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
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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.
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