| 书目名称 | Essentials of Food Chemistry | | 编辑 | Jianquan Kan,Kewei Chen | | 视频video | | | 概述 | Provides a basic and detailed introduction to nutrients, their chemical properties and transformations.Covers important components including enzymes, flavoring substances, food additives and harmful c | | 图书封面 |  | | 描述 | .This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety.. .This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines,and also to learn the latest developments in food chemistry.. | | 出版日期 | Textbook 2021 | | 关键词 | Food Chemistry; Food Nutrients; Food Proteins; Food Carbohydrates; Food Additives; Food Vitamins; Food Pig | | 版次 | 1 | | doi | https://doi.org/10.1007/978-981-16-0610-6 | | isbn_softcover | 978-981-16-0612-0 | | isbn_ebook | 978-981-16-0610-6 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor |
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发表于 2025-3-21 18:14:42
