Introduction to Food Chemistry

Name: Introduction to Food Chemistry
Price: 22.28 USD
Availability: InStock
ISBN: 9780849317248

ISBN-10: 084931724X

ISBN-13: 9780849317248

Edition: 2004

Authors: Richard Owusu-Apenten, Richard Owusu-Apenten

List price: $230.00

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Description:

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced…

Book details

List price: $230.00
Copyright year: 2004
Publisher: CRC Press LLC
Publication date: 12/16/2004
Binding: Hardcover
Pages: 270
Size: 7.17" wide x 10.35" long x 0.79" tall
Weight: 1.452
Language: English




Chemistry and food chemistry : an overview



Food analysis



Statistical analysis



Carbohydrates



Lipids and fat replacers



Proteins



Principles of food material science



Principles of food rheology



Chemistry of nonenzymic oxidations



Maillard reaction



Food enzymes



Postharvest chemistry