Stock Image

Principles of Food Chemistry

John M. deMan

Published by Springer-Verlag Gmbh Apr 2013, 2013
ISBN 10: 1461463890 / ISBN 13: 9781461463894
New / Buch / Quantity Available: 1
From Agrios-Buch (Bergisch Gladbach, Germany)
Available From More Booksellers
View all  copies of this book
Add to basket
List Price:
Price: £ 52.53
Convert Currency
Shipping: £ 14.85
From Germany to U.S.A.
Destination, Rates & Speeds

Save for Later

About the Book

Bibliographic Details


Title: Principles of Food Chemistry

Publisher: Springer-Verlag Gmbh Apr 2013

Publication Date: 2013

Binding: Buch

Book Condition: Neu

Description:

Neuware - This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu improved properties. 520 pp. Englisch. Bookseller Inventory # 9781461463894

About this title:

Book ratings provided by GoodReads:
3.5 avg rating
(14 ratings)

Synopsis: This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro­ received a good deal of attention. Our under­ grams following the Institute of Food Technolo­ standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi­ the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han­ Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu­ Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro­ has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu­ improved properties.

Product Description: This popular and widely used text/reference has been updated, revised, and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling, and storage. Chapters cover water, lipids, carbohydrates, protein, minerals, vitamins, and enzymes. Also covered are color, flavor, and texture, as well as additives and contaminants. A chapter discusses the basis of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography providing readers with quick access to the relevant literature.

"About this title" may belong to another edition of this title.

Bookseller & Payment Information

Payment Methods

This bookseller accepts the following methods of payment:

  • American Express
  • Bank/Wire Transfer
  • Check
  • Invoice
  • MasterCard
  • PayPal
  • Visa

[Search this Seller's Books]

[List this Seller's Books]

[Ask Seller a Question]

Bookseller: Agrios-Buch
Address: Bergisch Gladbach, Germany

AbeBooks Bookseller Since: 11 January 2012
Bookseller Rating: 5-star rating

Terms of Sale:

Allgemeine Geschäftsbedingungen (abebooks.de)

der Firma Agrios Buch- und Medienversand UG e.K. ,Geschäftsführer Ludwig Meier, De-Gasperi-Str. 8, 51469 Bergisch Gladbach nachstehend als Verkäufer bezeichnet.

§ 1 Allgemeines, Begriffsbestimmungen

(1) Der Verkäufer bietet unter dem Nutzernamen Agrios Buch unter der Plattform abebooks.de insbesondere Bücher an. Die folgenden Allgemeinen Geschäftsbedingungen (AGB) gelten für die Geschäftsbeziehung zwischen dem Verkäufer und dem Kunden in ihrer zum Ze...

[More Information]

Shipping Terms:

Der Versand ins Ausland findet IMMER mit DHL statt. Auch nach Österreich verschicken wir nur mit DHL! Daher Standardversand == Luftpost!


Detailed Seller Information