Owusu-Apenten, Richard <br/><br/>
Introduction to food chemistry / 
Richard Owusu-Apenten. 
 -  CRC Press; Taylor & Francis Group,  2019 
 - 249 pages : illustrations ; 26 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/> "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 
<br/><br/><label>ISBN: </label>9780367393489 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food Analysis<br/>Food--Chemical Analysis<br/>Food--Chemistry<br/>Food--Composition