Price loading...

FOOD CHEMISTRY (Food Science and Technology)

Low Fat

Price data last checked 102 day(s) ago - refreshing...

View at Amazon

Price History & Forecast

No Price Data Available

Price history will appear here once data is collected from Amazon.

Price Distribution

No price data available for histogram

Description

This book introduces the chemistry and properties of six essential nutrients contained in foods, including water, carbohydrates, lipids, proteins, vitamins, and minerals and special attention is given to their changes undergone during processing and storage and the effects of these changes on the quality of foods. Food additives and toxic substances in foods are also included in this book. Tables and illustrations will be widely employed in the book to offer readers with in-depth insight into food chemistry. These features make the book a valuable tool for food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists for food and agricultural research, food control and other related purposes. The book can also be used as a textbook for university students and teachers for leaning and teaching Food Chemistry.

Product Specifications

Format: hardcover
ASIN: 1619421259
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 01 January 2013
Listed Since: 07 October 2011

Barcode

No barcode data available

FOOD CHEMISTRY (Food Science and Technology)

Price History & Forecast

No Price Data Available

Price Distribution

Description

Product Specifications

Barcode

Similar Products You Might Like

Advances in Food Chemistry: Food Components, Processing and Preservation

Chemical and Functional Properties of Food Components

Introduction to Food Chemistry

Introduction to Food Chemistry

Principles of Food Chemistry (Food Science Text Series)

Introduction to Food Chemistry

Chemical and Functional Properties of Food Proteins (Chemical & Functional Properties of Food Components)

Academic Press - Introduction to the Chemistry of Food

Methods of Analysis of Food Components and Additives: 15 (Chemical & Functional Properties of Food Components)

Chemistry and Biochemistry of Food (De Gruyter Textbook)

Chemistry and Biochemistry of Food (De Gruyter Textbook)

Introduction to Food Chemistry

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Wiley - The Chemistry of Food Additives and Preservatives

Introduction to Food Chemistry

Food Chemistry Research Developments

Food Chemistry: The Role of Additives, Preservatives and Adulteration

Food Chemistry

Food Chemistry

Food Chemistry: A Laboratory Manual

The Basics of Food Nutrition: Vitamins, Minerals, Phytonutrients, and Macronutrients (Basics of Nutrition & Food Nutrition)

Methods of Analysis of Food Components and Additives (Chemical & Functional Properties of Food Components)

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health

Fennema's Food Chemistry