The chemistry of food
310,00 $

The chemistry of food

JAN VELISEK


The chemistry of food

JAN VELISEK

310,00 $ 310,00 $
Régulier: 310,00 $
Rabais: 0,00 $ (0%)
Livre numérique non disponible
Résumé
A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods.

This book is an English language translation of the author's Czech-language food chemistry textbook.

The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods.

It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants.

Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.


Détails
Titre
The chemistry of food
Auteur
Prix
310,00 $
Sujet
Format Poche
Non
Langue
Français/French
Date de publication
2013-12-24
ISBN
9781118383834
Code Interne
2170624
Numéro de produit
2170624
Format numérique
pdf
Protection
Adobe DRM
Entrepôt Numérique
NUMILOG

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