Introduction to the chemistry of food

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in fo...

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Bibliographic Details
Main Author: Zeece, Michael, (Author)
Format: eBook
Language: English
Published: London : Academic Press, [2020]
Subjects:
Food > Analysis.
Food > Composition.
elektronické knihy
electronic books
ISBN: 9780128117262
0128117265
9780128094341
0128094346
Physical Description: 1 online resource (xi, 418 pages)

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003 OCoLC
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006 m o d
007 cr cn|||||||||
008 200207t20202020enk ob 001 0 eng d
040 |a YDX  |b eng  |e rda  |e pn  |c YDX  |d OPELS  |d N$T  |d SNM  |d OCLCF  |d OSU  |d OCLCQ  |d OCLCO  |d COM  |d OCLCQ  |d OCLCO  |d OCLCL  |d SXB  |d OCLCQ 
020 |a 9780128117262  |q (electronic bk.) 
020 |a 0128117265  |q (electronic bk.) 
020 |z 9780128094341 
020 |z 0128094346 
035 |a (OCoLC)1139359348 
100 1 |a Zeece, Michael,  |e author. 
245 1 0 |a Introduction to the chemistry of food /  |c Michael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States 
264 1 |a London :  |b Academic Press,  |c [2020] 
264 4 |c ©2020 
300 |a 1 online resource (xi, 418 pages) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats 
504 |a Includes bibliographical references and index 
505 0 |a Chemical properties of water and pH -- Proteins -- Carbohydrates -- Lipids -- Vitamins and minerals -- Flavors -- Food additives -- Food colorants -- Food systems and future directions 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Analysis. 
650 0 |a Food  |x Composition. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 0 8 |i Print version:  |a ZEECE, MICHAEL.  |t INTRODUCTION TO THE CHEMISTRY OF FOOD.  |d [S.l.] : ELSEVIER ACADEMIC PRESS, 2019  |z 0128094346  |w (OCoLC)1085635343 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpICF00006/introduction-to-the?kpromoter=marc  |y Full text 

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