Introduction to food chemistry /
Owusu-Apenten, Richard
Introduction to food chemistry / Richard Owusu-Apenten. - CRC Press; Taylor & Francis Group, 2019 - 249 pages : illustrations ; 26 cm
Includes bibliographical references and index.
Chemistry and Food Chemistry Overview. Food Analysis. Statistical Analysis. Carbohydrates. Lipids and Fat Replacers. Proteins. Principles of Food Material Science. Food Rheology. Non-Enzymatic Oxidation. Maillard Reaction. Food Enzymes. Post-Harvest Chemistry.
"Providing a thorough introduction to a core area specified by the Institute of Food Science, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts and explanations." "This multilevel text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction to a diverse audience, as well as a supplementary textbook for undergraduate and graduate students in food science courses."--Jacket
9780367393489
Food Analysis
Food--Chemical Analysis
Food--Chemistry
Food--Composition
Introduction to food chemistry / Richard Owusu-Apenten. - CRC Press; Taylor & Francis Group, 2019 - 249 pages : illustrations ; 26 cm
Includes bibliographical references and index.
Chemistry and Food Chemistry Overview. Food Analysis. Statistical Analysis. Carbohydrates. Lipids and Fat Replacers. Proteins. Principles of Food Material Science. Food Rheology. Non-Enzymatic Oxidation. Maillard Reaction. Food Enzymes. Post-Harvest Chemistry.
"Providing a thorough introduction to a core area specified by the Institute of Food Science, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts and explanations." "This multilevel text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction to a diverse audience, as well as a supplementary textbook for undergraduate and graduate students in food science courses."--Jacket
9780367393489
Food Analysis
Food--Chemical Analysis
Food--Chemistry
Food--Composition