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Essentials of Food Chemistry

BuchKartoniert, Paperback
564 Seiten
Englisch
Springererschienen am19.05.20221st ed. 2021
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.mehr
Verfügbare Formate
BuchGebunden
EUR106,99
BuchKartoniert, Paperback
EUR64,19

Produkt

KlappentextThis 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.
Zusammenfassung
Provides a basic and detailed introduction to nutrients, their chemical properties and transformations

Covers important components including enzymes, flavoring substances, food additives and harmful constituents

Describes the latest and alternative treatments to improve food quality and safety

Uses unique 2-D barcodes to make the explanations more vivid and easier to grasp
Details
ISBN/GTIN978-981-16-0612-0
ProduktartBuch
EinbandartKartoniert, Paperback
Verlag
Erscheinungsjahr2022
Erscheinungsdatum19.05.2022
Auflage1st ed. 2021
Seiten564 Seiten
SpracheEnglisch
IllustrationenXIII, 564 p. 346 illus., 13 illus. in color.
Artikel-Nr.50584478

Inhalt/Kritik

Inhaltsverzeichnis
Introduction.Water.- Proteins.- Carbohydrates.- Lipids.- Vitamins.- Minerals.- Enzyme.- Pigments.- Food Flavor Substances.- Food additives.- Harmful Constituents.mehr

Autor

Jianquan KAN obtained his doctorate from Southwest University in Chongqing in 2003, and from 2004 to 2005, he worked as a Visiting Scholar at the University of Missouri-Columbia. Since 2000, he has been a professor in the College of Food Science, Southwest University. During this time, he has led or participated in more than 100 national and international research projects, published over 200 scientific papers and 8 book chapters (5 as chief editor), and had 4 patents approved. Currently, he works as the Academic Leader at the College of Food Science. His major research interests and areas of expertise are associated with food chemistry, nutrition, food quality and food safety. Jianquan KAN has been the chief editor for the three Chinese editions of the Textbook of Food Chemistry, which has sold more than 1.2 million volumes and is widely used in universities throughout China.
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Herausgegeben:Kan, Jianquan