Shulph Ink
Essentials of Food Chemistry
Essentials of Food Chemistry
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This book provides an overview of food chemistry, covering individual nutrients and components, their reactions, and transformations during manufacturing processes, and local practices and improvements in Asia. It is designed to help college students gain a basic understanding of food chemistry, discover practical industrial guidelines, and learn about the latest developments in the field.
Format: Hardback
Length: 564 pages
Publication date: 18 May 2021
Publisher: Springer Verlag, Singapore
This comprehensive book provides essential and practical knowledge in the field of food chemistry. Employing 2-D barcodes, it visually depicts the specific reactions and potential transformation mechanisms of food constituents across various manufacturing and storage processes, with each chapter featuring teaching activities like questions, answers, and discussions. Furthermore, it explores diverse local practices and advancements in Asia. Organized into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it delves into their food chemistry, as well as the transformations they undergo during manufacturing processes, and typical or advanced treatments aimed at enhancing food quality and safety. This invaluable resource aids college students in acquiring a solid foundation in nutrients and food components, fostering their ability to discover and apply practical industrial guidelines, and staying abreast of the latest developments in food chemistry.
Weight: 1027g
Dimension: 235 x 155 (mm)
ISBN-13: 9789811606090
Edition number: 1st ed. 2021
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