ENGLISH

Principles of Food Chemistry

By John M. deMan

Book information

Publisher
Aspen Publishers
Year
1999
ISBN
083421234X
Language
english
Format
PDF
Filesize
31 MB (32490470 bytes)
Edition
3
Pages
536\536
Time added
2022-03-06 05:26:26

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.

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