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ПрофессииPrinciples of Food Chemistry (Food Science Text Series)

Principles of Food Chemistry (Food Science Text Series)
Название:Principles of Food Chemistry (Food Science Text Series)
Автор:John M. de Man
Издательство:Springer
ISBN:083421234X
Дата издания:1999-02-01
Страниц:520
Язык:Английский
Формат:pdf
Размер:16.00 MB

This popular and widely used text/reference has been updated, revised and substantially expanded.
The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors.





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