01700aam a2200325 4500 OSt 20240311114818.0 120830s xxu||||gr|||| 00| 0 spa d 9780367393489 evl eng rda eng BEV 23 664 Owusu-Apenten, Richard autor Introduction to food chemistry / Richard Owusu-Apenten. CRC Press; Taylor & Francis Group, 2019 CRC Press; Taylor & Francis Group, 2019 Boca Raton, Florida : 249 pages : illustrations ; 26 cm text unmediated volume 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 Food Analysis 224637 Food 97665 Chemical Analysis Food 97665 Chemistry Food Composition 300961 6 ddc 23 664.07 301897 301897 0 0 ddc 0 0 10 10 1 2024-03-06 19 85.94 0 664.07 O979i 80000002616780 2024-03-06 00:00:00 85.94 2024-03-06 6