Название: Introduction to the Chemistry of Food Автор: Michael Zeece Издательство: Academic Press Год: 2020 Формат: True PDF Страниц: 431 Размер: 10.8 Mb Язык: English
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein
Principles of Chemistry: The Molecular Science Название: Principles of Chemistry: The Molecular Science Автор: John W. Moore, Conrad L. Stanitski, Peter C. Jurs Издательство: Brooks/Cole, Cengage...
Materials Chemistry, Second Edition Название: Materials Chemistry, Second Edition Автор: Bradley D. Fahlman Издательство: Springer Год: 2011 Формат: PDF Страниц: 749 Размер: 17.15 МБ...
Inorganic Chemistry (4th Edition) Название: Inorganic Chemistry (4th Edition) Автор: Catherine Housecroft and Alan G. Sharpe Издательство: Pearson Год: 2012 Формат: PDF Размер: 66 Мб ...
How Food Works: The Facts Visually Explained Название: How Food Works: The Facts Visually Explained Автор: DK Издательство: DK Год: 2017 Формат: True PDF Страниц: 258 Размер: 27.3 Mb Язык:...
The Chemistry of Food Название: The Chemistry of Food Автор: Jan Velisek Издательство: Wiley Год: 2014 Формат: EPUB Размер: 119 Мб Язык: английский / English A core...
Информация
Посетители, находящиеся в группе Гости, не могут оставлять комментарии к данной публикации.
Навигация
Вход на сайт
Реклама
Introduction to the Chemistry of Food 
