000			01700aam a2200325 4500
003			OSt
005			20240311114818.0
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020			_a9780367393489
040			_aevl _beng _erda
041			_aeng
049			_aBEV
092			_223 _a664
100			_aOwusu-Apenten, Richard _eautor
245			_aIntroduction to food chemistry / _cRichard Owusu-Apenten.
260			_bCRC Press; Taylor & Francis Group, _c2019
264			_bCRC Press; Taylor & Francis Group, _c2019 _aBoca Raton, Florida :
300			_a 249 pages : illustrations ; 26 cm
336			_atext
337			_aunmediated
338			_avolume
504			_aIncludes bibliographical references and index.
505			_aChemistry 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.
520			_a"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
650		0	_aFood Analysis _9224637
650		0	_aFood _997665 _vChemical Analysis
650		0	_aFood _997665 _vChemistry
650		0	_aFood _xComposition _9300961
942			_c6 _2ddc _e23 _h664.07
999			_c301897 _d301897