"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Editions-Typ
Maße
Höhe: 254 mm
Breite: 178 mm
Gewicht
ISBN-13
978-0-8247-9691-4 (9780824796914)
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Schweitzer Klassifikation
Autor*in
University of Wisconsin-Madison, USA
Water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colourants; flavours; food additives; toxic substances; characteristic of milk; characteristics of milk; characteristics of edible muscle tissue; characteristics of edible plant tissue; summary - integrative concepts. Appendices: international system of units (SI) - the modernized metric system; conversion factors (non-SI units to SI units); Greek alphabet.
