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Mechanism and Theory in Food Chemistry - Dominic W. S. Wong

Mechanism and Theory in Food Chemistry


Published: 30th September 1989
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This is a unique book on food chemistry emphasizing modern mechanisms underlying the chemical reactions that occur in food during processing and storage and interactions among the components of foods. The autho r has stressed the principles of the reaction mechanisms, carefully de tailing what is known to occur or is expected to occur based on his de tailed understanding of organic chemical reactions. This unifies the t hemes of oxidation, reduction, hydrolysis, structure, polymerization, emulsification, etc., that are key to the conceptual approach used.

Lipids. Proteins. Carbohydrates. Colour. Food Enzymes. Flavour. Sweeteners. Natural toxicants. Food additives. Vitamins.

ISBN: 9780442207533
ISBN-10: 0442207530
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 428
Published: 30th September 1989
Publisher: Kluwer Academic Publishers Group
Country of Publication: NL
Dimensions (cm): 23.4 x 15.6  x 3.23
Weight (kg): 1.78