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| Titre : |
Principles of food chemistry |
| Type de document : |
texte imprimé |
| Auteurs : |
John M. DeMan, Auteur ; John W. Finley, Auteur ; William Jeffrey Hurst, Auteur ; Chang Yong Lee, Auteur |
| Mention d'édition : |
Fourth edition |
| Editeur : |
Cham : Springer |
| Année de publication : |
copyright 2018 |
| Collection : |
Food science text series (Print), ISSN 1572-0330 |
| Importance : |
1 vol. (XVIII-607 p.) |
| Présentation : |
ill. en noir et en coul. |
| Format : |
27 cm |
| ISBN/ISSN/EAN : |
978-3-319-63605-4 |
| Langues : |
Anglais (eng) |
| Index. décimale : |
664 Technologie des aliments |
| Résumé : |
La 4e de couv. indique : "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. |
Principles of food chemistry [texte imprimé] / John M. DeMan, Auteur ; John W. Finley, Auteur ; William Jeffrey Hurst, Auteur ; Chang Yong Lee, Auteur . - Fourth edition . - Cham : Springer, copyright 2018 . - 1 vol. (XVIII-607 p.) : ill. en noir et en coul. ; 27 cm. - ( Food science text series (Print), ISSN 1572-0330) . ISBN : 978-3-319-63605-4 Langues : Anglais ( eng) | Index. décimale : |
664 Technologie des aliments |
| Résumé : |
La 4e de couv. indique : "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. |
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