Essentials of Food Chemistry

Essentials of Food Chemistry

Author: Jianquan Kan

Publisher: Springer

ISBN: 9811606099

Category: Technology & Engineering

Page: 564

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This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.
Essentials of Food Chemistry
Language: un
Pages: 564
Authors: Jianquan Kan, Kewei Chen
Categories: Technology & Engineering
Type: BOOK - Published: 2021-05-18 - Publisher: Springer

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices
Essentials of Food Science
Language: un
Pages: 500
Authors: Vickie A. Vaclavik, Elizabeth W. Christian, Tad Campbell
Categories: Technology & Engineering
Type: BOOK - Published: 2021-01-03 - Publisher: Springer

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new
Essentials of Food Chemistry
Language: en
Pages:
Authors: Jianquan Kan
Categories: Technology & Engineering
Type: BOOK - Published: - Publisher: Springer Nature

Books about Essentials of Food Chemistry
Essentials of Food Science
Language: un
Pages: 572
Authors: Vickie A. Vaclavik, Elizabeth W. Christian
Categories: Technology & Engineering
Type: BOOK - Published: 2007-12-03 - Publisher: Springer Science & Business Media

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised
Essentials of Food Chemistry for Food Science and Human Nutrition
Language: un
Pages: 400
Authors: Ganesharanee Ravindran, Brian Wilkinson
Categories: Technology & Engineering
Type: BOOK - Published: 2017-01-13 - Publisher: Wiley-Blackwell

Books about Essentials of Food Chemistry for Food Science and Human Nutrition