Principles of Food Chemistry

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.

Format: Hardback
Length: 607 pages
Publication date: 22 February 2018
Publisher: Springer International Publishing AG

This new edition of the textbook provides a comprehensive update on the chemical and physical properties of major food components, including water, carbohydrates, proteins, lipids, minerals, vitamins, and enzymes. It includes chapters on color, flavor, and texture to help students understand the visual and organoleptic aspects of food. The chapter on contaminants and additives offers an updated perspective on their significance in food safety. Revised chapters on beer and wine production, herbs, and spices provide insights into the chemistry associated with these areas, which are experiencing significant growth in consumer interest. Additionally, a chapter on the basics of GMOs has been added to the textbook.

Each chapter is accompanied by new tables and illustrations, as well as an extensive bibliography, to facilitate access to relevant literature and online resources. Similar to its predecessors, this edition serves as a valuable textbook and reference for students, professionals, and anyone interested in the study of food science.

Weight: 1358g
Dimension: 183 x 259 x 40 (mm)
ISBN-13: 9783319636054
Edition number: 4th ed. 2018