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Food : the chemistry of its components /
First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components - carbohydrates, proteins, fats, minerals and water, and the trace components - colours, flavours, vitamins and preservatives, as well as food-borne toxi...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Royal Society of Chemistry,
[2016]
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| Edición: | Sixth edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Introduction
- Sugars
- Polysaccharides
- Lipids
- Proteins
- Colours
- Flavours
- Vitamins
- Preservatives
- Undesirables
- Minerals
- Enzymes
- Water
- Appendix I. Nutritional requirements and dietary sources
- Appendix II. Food additive regulations.