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Essentials of Food Chemistry
Engelsk Paperback
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Essentials of Food Chemistry
Engelsk Paperback

512 kr
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Om denne bog

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.

Product detaljer
Sprog:
Engelsk
Sider:
564
ISBN-13:
9789811606120
Indbinding:
Paperback
Udgave:
ISBN-10:
9811606129
Udg. Dato:
19 maj 2022
Længde:
0mm
Bredde:
155mm
Højde:
235mm
Forlag:
Springer Verlag, Singapore
Oplagsdato:
19 maj 2022
Forfatter(e):
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