SPRI | Principles Of Food Chemistry, 4th Edition (2018 EN)

Author: John M. deMan, John Finley, W. Jeffrey Hurst, Chang Lee
Full Title: Principles Of Food Chemistry, 4th Edition
Publisher: Springer; 4th ed. 2018 edition (February 22, 2018)
Year: 2018
ISBN-13: 9783319636078 (978-3-319-63607-8), 9783319636054 (978-3-319-63605-4), 9783319875927 (978-3-319-87592-7)
ISBN-10: 3319636073, 3319636057, 3319875922
Pages: 607
Language: English
Genre: Food Science
File type: EPUB (True), PDF (True)
Quality: 10/10
Price: 93.59 €


Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference.


Overview:
✓ New edition of classic food chemistry textbook
✓ New tables, illustrations, and expanded bibliography
✓ New chapter on GMOs

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