001436752 000__ 02975cam\a2200529\i\4500
001436752 001__ 1436752
001436752 003__ OCoLC
001436752 005__ 20230309004111.0
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001436752 007__ cr\cn\nnnunnun
001436752 008__ 210522s2021\\\\si\\\\\\o\\\\\001\0\eng\d
001436752 019__ $$a1251872717
001436752 020__ $$a9789811606106$$q(electronic bk.)
001436752 020__ $$a9811606102$$q(electronic bk.)
001436752 020__ $$z9789811606090
001436752 020__ $$z9811606099
001436752 0247_ $$a10.1007/978-981-16-0610-6$$2doi
001436752 035__ $$aSP(OCoLC)1252428388
001436752 040__ $$aEBLCP$$beng$$erda$$epn$$cEBLCP$$dGW5XE$$dYDX$$dOCLCO$$dOCLCF$$dN$T$$dUKAHL$$dOCLCO$$dOCLCQ$$dCOM$$dOCLCQ
001436752 049__ $$aISEA
001436752 050_4 $$aTX541$$b.E77 2021
001436752 08204 $$a664/.07$$223
001436752 24500 $$aEssentials of food chemistry /$$cJianquan Kan, Kewei Chen, editors.
001436752 264_1 $$aSingapore :$$bSpringer,$$c[2021]
001436752 264_4 $$c©2021
001436752 300__ $$a1 online resource (567 pages)
001436752 336__ $$atext$$btxt$$2rdacontent
001436752 337__ $$acomputer$$bc$$2rdamedia
001436752 338__ $$aonline resource$$bcr$$2rdacarrier
001436752 500__ $$aIncludes index.
001436752 5050_ $$aIntroduction. Water -- Proteins -- Carbohydrates -- Lipids -- Vitamins -- Minerals -- Enzyme -- Pigments -- Food Flavor Substances -- Food additives -- Harmful Constituents.
001436752 506__ $$aAccess limited to authorized users.
001436752 520__ $$aThis book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.
001436752 588__ $$aDescription based on print version record.
001436752 650_0 $$aFood$$xAnalysis.
001436752 650_0 $$aFood$$xComposition.
001436752 650_6 $$aAliments$$xAnalyse.
001436752 655_0 $$aElectronic books.
001436752 7001_ $$aKan, Jianquan,$$eeditor.
001436752 7001_ $$aChen, Kewei,$$eeditor.
001436752 77608 $$iPrint version:$$aKan, Jianquan.$$tEssentials of Food Chemistry.$$dSingapore : Springer Singapore Pte. Limited, ©2021$$z9789811606090
001436752 852__ $$bebk
001436752 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-981-16-0610-6$$zOnline Access$$91397441.1
001436752 909CO $$ooai:library.usi.edu:1436752$$pGLOBAL_SET
001436752 980__ $$aBIB
001436752 980__ $$aEBOOK
001436752 982__ $$aEbook
001436752 983__ $$aOnline
001436752 994__ $$a92$$bISE