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Image of - Principles of Food Chemistry | 4th Edition | Hardcover
Principles of Food Chemistry | 4th Edition | Hardcover

Principles of Food Chemistry | 4th Edition | Hardcover

by Deman J.M.

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.

Highlights

  • binding-icon

    9783319636054

    ISBN:

  • binding-icon

    Deman J.M.

    Author:

  • binding-icon

    607

    Pages:

  • binding-icon

    215 gm

    Weight:

  • langauage-icon

    English

    Language:

  • date-icon

    2018

    Year:

  • edition-icon

    4th Edition

    Edition:

  • binding-icon

    Hardcover

    Binding:

₹8083

₹10104

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.

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