Essentials of food chemistry / Jianquan Kan, Kewei Chen, editors.
Kan, Jianquan, editor.; Chen, Kewei, editor.
2021
TX541 .E77 2021
Available Online

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Title Essentials of food chemistry / Jianquan Kan, Kewei Chen, editors.
ISBN 9789811606106 (electronic bk.)
9811606102 (electronic bk.)
9789811606090
9811606099
DOI https://doi.org/10.1007/978-981-16-0610-6
Published Singapore : Springer, [2021]
Copyright ©2021
Language English
Description 1 online resource (567 pages)
Other Standard Identifiers 10.1007/978-981-16-0610-6 doi
Call Number TX541 .E77 2021
Dewey Decimal Classification 664/.07
Summary This 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.
Note Includes index.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Kan, Jianquan, editor.
Chen, Kewei, editor.
Available in Other Form Essentials of Food Chemistry.
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Record Appears in Online Resources > Ebooks
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Introduction. Water
Proteins
Carbohydrates
Lipids
Vitamins
Minerals
Enzyme
Pigments
Food Flavor Substances
Food additives
Harmful Constituents.

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