| 书目名称 | Principles of Food Chemistry | | 编辑 | John M. deMan,John W. Finley,Chang Yong Lee | | 视频video | | | 概述 | New edition of classic food chemistry textbook.New tables, illustrations, and expanded bibliography.New chapter on GMOs | | 丛书名称 | Food Science Text Series | | 图书封面 |  | | 描述 | Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference. . | | 出版日期 | Textbook 2018Latest edition | | 关键词 | Food Chemistry; Physical properties of food; Genetically modified food; Flavor chemistry; Food texture; F | | 版次 | 4 | | doi | https://doi.org/10.1007/978-3-319-63607-8 | | isbn_softcover | 978-3-319-87592-7 | | isbn_ebook | 978-3-319-63607-8Series ISSN 1572-0330 Series E-ISSN 2214-7799 | | issn_series | 1572-0330 | | copyright | Springer International Publishing AG 2018 |
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发表于 2025-3-21 17:56:48
