Image from Google Jackets

Principles of Food Chemistry / by John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee.

Contributor(s): Material type: TextTextSeries: Food Science Text SeriesPublication details: New York: Springer, 2018Edition: 4th ed. 2018Description: xviii, 607 p.: ill.; 25 cmISBN:
  • 9783319636078
Subject(s): Additional physical formats: Print version:: Principles of food chemistry; Printed edition:: No title; Printed edition:: No title; Printed edition:: No titleDDC classification:
  • 641.3 23
  • 664 23
LOC classification:
  • TX545 PRI 2018
Contents:
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.
Summary: 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 aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books in General collection Books in General collection Mzuzu University Library and Learning Resources Centre TX 545 PRI 2018 (Browse shelf(Opens below)) 031686 Available mZUlm-031686
Books in General collection Books in General collection Mzuzu University Library and Learning Resources Centre TX 545 PRI 2018 (Browse shelf(Opens below)) 031687 Checked out 01/12/2023 mZUlm-031687

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.

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 aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.

There are no comments on this title.

to post a comment.

© 2022 MZUZU UNIVERSITY

Powered by Koha