TY  - BOOK
AU  - Owusu-Apenten, Richard
TI  - Introduction to food chemistry
SN  - 9780367393489
PY  - 2019///
CY  - Boca Raton, Florida
PB  - CRC Press; Taylor & Francis Group
KW  - Food Analysis
KW  - Food
KW  - Chemical Analysis
KW  - Chemistry
KW  - Composition
N1  - 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
N2  - "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
ER  -