Principles of Food Chemistry

Principles of Food Chemistry
Author :
Publisher : Springer Science & Business Media
Total Pages : 524
Release :
ISBN-10 : 9781461463900
ISBN-13 : 1461463904
Rating : 4/5 (904 Downloads)

Book Synopsis Principles of Food Chemistry by : John M. deMan

Download or read book Principles of Food Chemistry written by John M. deMan and published by Springer Science & Business Media. This book was released on 2013-02-01 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu improved properties.


Principles of Food Chemistry Related Books

Principles of Food Chemistry
Language: en
Pages: 524
Authors: John M. deMan
Categories: Technology & Engineering
Type: BOOK - Published: 2013-02-01 - Publisher: Springer Science & Business Media

GET EBOOK

This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good dea
Principles of Food Chemistry
Language: en
Pages: 614
Authors: John M. deMan
Categories: Technology & Engineering
Type: BOOK - Published: 2018-02-09 - Publisher: Springer

GET EBOOK

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, min
Food Science
Language: en
Pages: 620
Authors: Norman N. Potter
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

GET EBOOK

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition reta
Food Chemistry
Language: en
Pages: 454
Authors: Genevieve L. Christen
Categories: Food
Type: BOOK - Published: 2000 - Publisher:

GET EBOOK

Advances in Food Chemistry
Language: en
Pages: 548
Authors: O. P. Chauhan
Categories: Science
Type: BOOK - Published: 2022-10-05 - Publisher: Springer Nature

GET EBOOK

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It an