Principles of Food Chemistry

• Main Authors: deMan, John M. (Author, 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)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Edition: 4th ed. 2018.
• Series: Food Science Text Series,
• Subjects: 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...