ENGLISH

Principles of Food Chemistry

By John M. de Man

Book information

Publisher
Springer
Year
1999
ISBN
0-8342-1234-X, 0-8342-1234-X, 9780834212343
LCC
TX531 .D43 1999
Open Library ID
OL370725M
Language
english
Format
PDF
Filesize
26 MB (27588512 bytes)
Series
Food Science Text Series
Edition
3rd
Pages
520\602
Library
Kolxoz dop KVKftp
Time added
2009-10-26 15:40:52

Description

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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