Noch Fragen? 0800 / 33 82 637

Principles of Food Chemistry

Produktform: Buch / Einband - flex.(Paperback)

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.  weiterlesen

Dieser Artikel gehört zu den folgenden Serien

Sprache(n): Englisch

ISBN: 978-3-319-87592-7 / 978-3319875927 / 9783319875927

Verlag: Springer International Publishing

Erscheinungsdatum: 10.05.2019

Seiten: 607

Auflage: 4

Autor(en): John W. Finley, John M. deMan, W. Jeffrey Hurst, Chang Yong Lee

96,29 € inkl. MwSt.
kostenloser Versand

lieferbar - Lieferzeit 10-15 Werktage

zurück