Introduction to food chemistry / Richard Owusu-Apenten.
Idioma: Inglés CRC Press; Taylor & Francis Group, 2019 Boca Raton, Florida :Descripción: 249 pages : illustrations ; 26 cmTipo de contenido:- text
- unmediated
- volume
- 9780367393489
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
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| Libro | Biblioteca Encarnación Valdés Colección General bev | 664.07 O979i (Navegar estantería(Abre debajo)) | Disponible | 80000002616780 |
Descripciones mejoradas de Syndetics:
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.
This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.
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