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Více informací o knize Essentials of Food Chemistry

• Parametry knihy
• Anotace
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Anotace knihy

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Plný název: Essentials of Food Chemistry
• Autor: Jianquan Kan, Kewei Chen
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 564
• EAN: 9789811606120
• ID: 39206199
• Nakladatelství: Springer Verlag, Singapore
• Hmotnost: 878 g
• Rozměry: 235 × 155 × 32 mm
• Datum vydání: 19. May 2022

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