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: Paperback / softback
Length: 564 pages
Publication date: 19 May 2022
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 throughout various manufacturing and storage processes, and each chapter includes teaching activities such as 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 their transformations during manufacturing processes, and typical or advanced treatments to enhance food quality and safety. This invaluable resource aids college students in acquiring a fundamental understanding of nutrients and food components, in discovering and applying practical industrial guidelines, and in staying updated with the latest developments in food chemistry.
Weight: 878g
Dimension: 235 x 155 (mm)
ISBN-13: 9789811606120
Edition number: 1st ed. 2021
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