Principles of Food Chemistry (Food Science Text Series) - Image 1

Price loading...

Springer Principles of Food Chemistry (Food Science Text Series)

Name: Principles of Food Chemistry (Food Science Text Series)
Brand: Springer

Food & Drink

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

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.

Product Specifications

Brand: Springer
Format: paperback
ASIN: 3319875922
Category: Books > Subjects > Food & Drink
Domain: Amazon UK
Release Date: 10 May 2019
Listed Since: 29 January 2019

Barcode

No barcode data available

Springer Principles of Food Chemistry (Food Science Text Series)

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

Food Chemistry

Food Chemistry

Introduction to Food Chemistry

Introduction to Food Chemistry

Food Science: Fifth Edition (Food Science Text Series)

Chemical and Functional Properties of Food Components

FOOD CHEMISTRY (Food Science and Technology)

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

Food Chemistry Research Developments

Introduction to Food Chemistry

Fennema's Food Chemistry

Modern Food Microbiology (Food Science Text Series)

Food Materials Science: Principles and Practice (Food Engineering Series)

Introduction to Food Chemistry

Handbook of Food Chemistry

Fennema's Food Chemistry

Springer Proteomics in Foods: Principles and Applications Book

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

Food Physics: Physical Properties - Measurement and Applications

Principles of Food Toxicology

Academic Press - Introduction to the Chemistry of Food

Introduction to Food Chemistry

Quality of Fresh and Processed Foods: 542 (Advances in Experimental Medicine and Biology)