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Principles of food chemistry / by John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee.

Contributor(s): Finley, John W [author.] | Hurst, W. Jeffrey [author.] | Lee, Chang Yong [author.]Material type: Text

TextSeries: Food Science Text SeriesPublication details: Cham : Springer International Publishing : 2018Edition: Fourth editionDescription: xviii, 607 pages : color illustrations, 26 cmISBN: 9783319636054Subject(s): Food-Biotechnology | Food ScienceAdditional physical formats: Print version:: Principles of food chemistry; Printed edition:: No title; Printed edition:: No title; Printed edition:: No titleLOC classification: TX 531 P75 2018 CAFSD RC

Contents:

Ch-01: water -- Ch-02: Lipids -- Ch-03: Amino acids and protiens -- Ch-04: Carbohydrates -- Ch-05: Minerals -- Ch-06: Colors and food colorants -- Ch-07: Flavor -- Ch-08: Texture -- Ch-09: Vitamins -- Ch-10: Enzymes -- Ch-11: Fruits and Vegetables -- Ch-12: Herbs and Spices -- Ch-13: Beer and wine -- Ch-14: Transgenic crops -- Ch-15: Additives and contaminants.

Summary: 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.

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Holdings
Item type	Home library	Call number	Status	Date due	Barcode
Books	MMSU College of Agriculture, Food and Sustainable Development	TX 531 P75 2018 CAFSD RC (Browse shelf(Opens below))	Available		37223

Includes bibliographical references and index.

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.

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