Instructor's Manual For Principles of Food Chemistry
1st Edition
Published on 31. December 1995
Book
Hardback
VIII, 520 pages
978-0-8342-1234-3 (ISBN)
Description
This popular and widely used text/reference has been updated, revised and substantially expanded.
The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature.
The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature.
More details
Series
Edition
1., 3rd ed.
Language
English
Place of publication
Philadelphia
United States
Target group
College/higher education
Professional and scholarly
Research
Edition type
New edition
Product notice
Laminated cover
Illustrations
14
14 s/w Abbildungen
14 black & white illustrations
Dimensions
Height: 254 mm
Width: 178 mm
Thickness: 28 mm
Weight
2690 gr
ISBN-13
978-0-8342-1234-3 (9780834212343)
Schweitzer Classification
Other editions
Additional editions
Book
02/1999
3rd Edition
Aspen Publishers Inc.,U.S.
€20.01
Article exhausted; check different version
Content
Water. Lipids. Proteins. Carbohydrates. Minerals. Color. Flavor. Texture. Vitamins. Enzymes. Additives and Contaminants. Regulatory Control of Food Composition, Quality and Safety. Appendixes. Index.