Principles of Food Chemistry / by John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee.

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Principles of Food Chemistry / by John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee.

4th ed. 2018.

9783319636078
3319636073
9783319636054

Cham : Springer International Publishing : Imprint : Springer, 2018.

English

1 online resource (xviii, 607 pages) : illustrations.

10.1007/978-3-319-63607-8 doi

TP248.65.F66

641.3
664

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.

Includes bibliographical references and index.

Access limited to authorized users.

text file PDF

Food science text series.

Print version: 9783319636054

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