The Chemistry of Food (ePub)
(Sprache: Englisch)
THE CHEMISTRY OF FOOD
THE CHEMISTRY OF FOOD
This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters...
THE CHEMISTRY OF FOOD
This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters...
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THE CHEMISTRY OF FOOD
THE CHEMISTRY OF FOOD
This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water, and in addition to chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants.
Each chapter addresses one of the main individual components of food, reviewing its important properties and functions. Detailed descriptions and explanations of the changes and chemical/biochemical reactions that occur under different conditions are also covered. The book provides a comprehensive overview of the chemical composition of foods and the changes that take place during food production, processing and storage. With an extensive list of tables and its comprehensive coverage, this almost encyclopaedic volume will be ideal for students at the Masters level and beyond, and is a vital all-in-one reference for professional food chemists, researchers and the food industry.
The Chemistry of Food is supported by a website of online resources, including web links to relevant news and journal articles, references and further reading, glossary of key terms, and revision notes for all topics/chapters.
THE CHEMISTRY OF FOOD
This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water, and in addition to chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants.
Each chapter addresses one of the main individual components of food, reviewing its important properties and functions. Detailed descriptions and explanations of the changes and chemical/biochemical reactions that occur under different conditions are also covered. The book provides a comprehensive overview of the chemical composition of foods and the changes that take place during food production, processing and storage. With an extensive list of tables and its comprehensive coverage, this almost encyclopaedic volume will be ideal for students at the Masters level and beyond, and is a vital all-in-one reference for professional food chemists, researchers and the food industry.
The Chemistry of Food is supported by a website of online resources, including web links to relevant news and journal articles, references and further reading, glossary of key terms, and revision notes for all topics/chapters.
Autoren-Porträt von Jan Velisek
THE AUTHORJan VelíSek is Professor of Food Chemistry and Analysis at the Institute of Chemical Technology (ICT), Prague, Czech republic
ALSO AVAILABLE FROM WILEY BLACKWELL
The Chemistry of Food Additives and Preservatives
By Titus A. M. Msagati
ISBN: 978-1-118-27414-9
Food Carbohydrate Chemistry
By Ronald E. Wrolstad
ISBN: 978-0-8138-2665-3
Bibliographische Angaben
- Autor: Jan Velisek
- 2013, 1. Auflage, 1128 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 1118384962
- ISBN-13: 9781118384961
- Erscheinungsdatum: 31.12.2013
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 113 MB
- Mit Kopierschutz
Sprache:
Englisch
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