Principles Of Food Chemistry 4th Edition at Meripustak

Principles Of Food Chemistry 4th Edition

Books from same Author: Chang Yong Lee and John M Deman and W Jeffrey Hurst and John W Finley

Books from same Publisher: SPRINGER

Related Category: Author List / Publisher List


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  • General Information  
    Author(s)Chang Yong Lee and John M Deman and W Jeffrey Hurst and John W Finley
    PublisherSPRINGER
    Edition4th Edition
    ISBN9783319636054
    Pages607
    BindingHardbound
    LanguageEnglish
    Publish YearFebruary 2018

    Description

    SPRINGER Principles Of Food Chemistry 4th Edition by Chang Yong Lee and John M Deman and W Jeffrey Hurst and John W Finley

    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.