Principles of Food Chemistry

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Principles of Food Chemistry by John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee, Springer International Publishing
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Author: John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee ISBN: 9783319636078
Publisher: Springer International Publishing Publication: February 9, 2018
Imprint: Springer Language: English
Author: John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee
ISBN: 9783319636078
Publisher: Springer International Publishing
Publication: February 9, 2018
Imprint: Springer
Language: English

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. 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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