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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]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Chemical properties of water and pH
- Proteins
- Carbohydrates
- Lipids
- Vitamins and minerals
- Flavors
- Food additives
- Food colorants
- Food systems and future directions