Principles of Food Chemistry

• Κύριοι συγγραφείς: deMan, John M. (Συγγραφέας, http://id.loc.gov/vocabulary/relators/aut), Finley, John W. (http://id.loc.gov/vocabulary/relators/aut), Hurst, W. Jeffrey (http://id.loc.gov/vocabulary/relators/aut), Lee, Chang Yong (http://id.loc.gov/vocabulary/relators/aut)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Έκδοση: 4th ed. 2018.
• Σειρά: Food Science Text Series,
• Θέματα: Food-Biotechnology.; Food Science.

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.  Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic as...

Πίνακας περιεχομένων:

• Ch-01: water
• Ch-02: Lipids
• Ch-03: Amino acids and protiens
• Ch-04: Carbohydrates
• Ch-05: Minerals
• Ch-06: Colors and food colorants
• Ch-07: Flavor
• Ch-08: Texture
• Ch-09: Vitamins
• Ch-10: Enzymes
• Ch-11: Fruits and Vegetables
• Ch-12: Herbs and Spices
• Ch-13: Beer and wine
• Ch-14: Transgenic crops
• Ch-15: Additives and contaminants.