Introduction to Food Chemistry | Taschenbuch

Cover: 9780367393489 | Introduction to Food Chemistry | Richard Owusu-Apenten | Taschenbuch

Rückseite: 9780367393489 | Introduction to Food Chemistry | Richard Owusu-Apenten | Taschenbuch

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Sprache: Englisch

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Beschreibung

Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry covers 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. As a multi-level text with material of varying sophistication, the book focuses on principles rather than commodities and balances facts with explanations. It emphasizes improvement of learning and teaching quality, measurable learning outcomes, and core competencies.

Über den Autor

Owusu-Apenten, Richard

Inhaltsverzeichnis

Chemistry and Food Chemistry Overview. Food Analysis. Statistical Analysis. Carbohydrates. Lipids and Fat Replacers. Proteins. Principles of Food Material Science. Food Rheology. Non-Enzymatic Oxidation. Maillard Reaction. Food Enzymes. Post-Harvest Chemistry.

Details

Erscheinungsjahr:	2019
Fachbereich:	Gentechnologie
Genre:	Biologie , Importe
Rubrik:	Naturwissenschaften & Technik
Medium:	Taschenbuch
Inhalt:	Einband - flex.(Paperback)
ISBN-13:	9780367393489
ISBN-10:	0367393484
Sprache:	Englisch
Einband:	Kartoniert / Broschiert
Autor:	Owusu-Apenten, Richard
Hersteller:	CRC Press
Verantwortliche Person für die EU:	Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de
Maße:	254 x 178 x 15 mm
Von/Mit:	Richard Owusu-Apenten
Erscheinungsdatum:	19.06.2019
Gewicht:	0,521 kg