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 Electronic eBook
LanguageEnglish
Published London : Academic Press, [2020]
Subjects
Food > Analysis.
Food > Composition.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780128117262
0128117265
9780128094341
0128094346
Physical Description1 online resource (xi, 418 pages)

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TOC from ObalkyKnih.cz
Table of Contents:
  • Chemical properties of water and pH
  • Proteins
  • Carbohydrates
  • Lipids
  • Vitamins and minerals
  • Flavors
  • Food additives
  • Food colorants
  • Food systems and future directions

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