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  • Ký hiệu PL/XG: 664 P9573
    Nhan đề: Principles of food chemistry /
ISBN 9783319875927
DDC 664
Nhan đề Principles of food chemistry / John M DeMan ...[et al]
Lần xuất bản 4th ed.
Thông tin xuất bản Switzerland : Springer, 2018
Mô tả vật lý xviii, 607 pages. : illustrations (some color) ; 27 cm.
Tùng thư Food science text series.
Tóm tắt 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.
Thuật ngữ chủ đề Chemistry
Thuật ngữ chủ đề Food-Analysis
Thuật ngữ chủ đề Food-Biotechnology
Thuật ngữ chủ đề Food-Composition
Từ khóa tự do Food science
Khoa Khoa Công nghệ Hoá học & Thực phẩm
Tác giả(bs) CN DeMan, John M., 1925-2010
Tác giả(bs) CN Hurst, W. Jeffrey 1948-
Tác giả(bs) CN Finley, John W., 1942-
Tác giả(bs) CN Lee, Chang Y., 1935-
Địa chỉ 300Q12_Kho Mượn_02(1): 083859
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245 |aPrinciples of food chemistry / |cJohn M DeMan ...[et al]
250 |a4th ed.
260 |aSwitzerland : |bSpringer, |c2018
300 |axviii, 607 pages. : |billustrations (some color) ; |c27 cm.
490 |aFood science text series.
520 |aCompletely 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.
541 |aMua
650 |aChemistry
650 |aFood|xAnalysis
650 |aFood|xBiotechnology
650 |aFood|xComposition
653 |aFood science
690 |aKhoa Công nghệ Hoá học & Thực phẩm
691 |aCông nghệ thực phẩm
692 |aHóa học thực phẩm
700 |aDeMan, John M., 1925-2010
700 |aHurst, W. Jeffrey 1948-
700 |aFinley, John W., 1942-
700|aLee, Chang Y., 1935-
852|a300|bQ12_Kho Mượn_02|j(1): 083859
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