Description
Introduction to Food Chemistry
Author: Owusu-Apenten Richard
Language: EnglishSubjects for Introduction to Food Chemistry:
Keywords
Solid Fat Content; Moisture Content; Super-secondary Structure; Starch Granules; Supersecondary Structures; PPO; Polyphenol Oxidase; PME; Pectin Methyl Esterase; Fat Mimetics; Trans Fatty Acids; Vice Versa; Maillard Reaction; Dicarbonyl Compounds; Lactic Acid; DNA Damage Test; Nonclimacteric Fruit; Mobile Phase Flow Rate; Cis Fatty Acids; Michaelis Menten Equation; Phenyl Glyoxal; Fat Replacers; Cocoa Butter; TBA Assay; Food Chemistry
Publication date: 09-2019
· 17.8x25.4 cm · Paperback
Publication date: 12-2004
272 p. · 17.8x25.4 cm · Hardback
Description
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Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.
This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.