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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
[2020]
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1139359348 | ||
| 003 | OCoLC | ||
| 005 | 20231120010436.0 | ||
| 006 | m o d | ||
| 007 | cr mn||||||||| | ||
| 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 | ||
| 020 | |a 9780128117262 |q (electronic bk.) | ||
| 020 | |a 0128117265 |q (electronic bk.) | ||
| 020 | |z 9780128094341 | ||
| 020 | |z 0128094346 | ||
| 035 | |a (OCoLC)1139359348 | ||
| 050 | 4 | |a TX545.Z44 |b I58 2020 | |
| 082 | 0 | 4 | |a 664/.07 |2 23 |
| 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 | ||
| 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 | |
| 588 | 0 | |a Print version record | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 2 | |a Food Analysis |0 (DNLM)D005504 | |
| 650 | 6 | |a Aliments |x Analyse. |0 (CaQQLa)201-0019673 | |
| 650 | 7 | |a Food |x Analysis. |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Food |x Composition. |2 fast |0 (OCoLC)fst00930485 | |
| 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://sciencedirect.uam.elogim.com/science/book/9780128094341 |z Texto completo |