Richard Owusu-Apenten

Introduction to Food Chemistry (eBook, PDF)

• Format: PDF

Produktbeschreibung

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Seitenzahl: 272
• Erscheinungstermin: 16. Dezember 2004
• Englisch
• ISBN-13: 9781420058178
• Artikelnr.: 57420764

Autorenporträt

Richard Owusu-Apenten

Inhaltsangabe

Chemistry and Food Chemistry Overview. Food Analysis. Statistical Analysis.
Carbohydrates. Lipids and Fat Replacers. Proteins. Principles of Food
Material Science. Food Rheology. Non-Enzymatic Oxidation. Maillard
Reaction. Food Enzymes. Post-Harvest Chemistry.