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.  Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic as...

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Main Authors: deMan, John M., Finley, John W. (Author), Hurst, W. Jeffrey (Author), Lee, Chang Yong (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Cham Springer International Publishing 2018, 2018
Edition:4th ed. 2018
Series:Food Science Text Series
Subjects:
Online Access:
Collection: Springer eBooks 2005- - Collection details see MPG.ReNa
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. 
Physical Description:XVIII, 607 p. 48 illus., 22 illus. in color online resource
ISBN:9783319636078