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Introduction to Food Chemistry - Richard Owusu-Apenten

Introduction to Food Chemistry

Hardcover

Published: 1st December 2004
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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 assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.
This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

Chemistry and food chemistry : an overview
Food analysis
Statistical analysis
Carbohydrates
Lipids and fat replacers
Proteins
Principles of food material science
Principles of food rheology
Chemistry of nonenzymic oxidations
Maillard reaction
Food enzymes
Postharvest chemistry
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780849317248
ISBN-10: 084931724X
Audience: Tertiary; University or College
Format: Hardcover
Language: English
Number Of Pages: 272
Published: 1st December 2004
Publisher: CRC PR INC
Country of Publication: US
Dimensions (cm): 26.06 x 18.03  x 2.01
Weight (kg): 0.65
Edition Number: 1