상세정보

DeMan, John M

상세정보
자료유형	단행본
서명/저자사항	Principles of food chemistry / by John M. deMan... [et al.].
개인저자	DeMan, John M.
판사항	4th ed.
발행사항	Cham : Springer International Publishing, 2018.
형태사항	xviii, 607 p. : ill. (some col.), charts (some col.) ; 27 cm.
총서사항	Food science text series,1572-0330
ISBN	9783319636054
서지주기	Includes bibliographical references and index.
요약	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.
일반주제명	Chemistry. Food --Biotechnology.
분류기호	641.3
언어	영어