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Food Chemistry Research Developments

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£142.99 £135.84 £138.70 £141.56 £144.42 £147.28 £150.14 25 July 2026 09 August 2026 24 August 2026 08 September 2026 24 September 2026
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Description

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer, and milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes areas such as water, vitamins, minerals, enzymes, food additives, flavours, and colours. This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with lactic acid; an example of a preventing process would be stopping the Maillard reaction on the surface of freshly cut Red Delicious apples whether by hand or mechanical methods. This book presents the recent research from around the world in this field.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
09 July 2008
Listed Since
21 December 2007

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