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Principles of food chemistry

Author: John M DeMan; John W Finley; W Jeffrey Hurst; Chang Y Lee
Publisher: Switzerland : Springer, [2018]
Series: Food science text series
Edition/Format:   eBook : Document : English : Fourth editionView all editions and formats
Summary:
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.  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Printed edition:
(OCoLC)992747760
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: John M DeMan; John W Finley; W Jeffrey Hurst; Chang Y Lee
ISBN: 9783319636078 3319636073
OCLC Number: 1026968528
Description: 1 online resource (xviii, 607 pages) : illustrations
Contents: 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.
Series Title: Food science text series
Responsibility: John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee.

Abstract:

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.  Read more...

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