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Principles of Food Chemistry
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 as...
| Main Authors: | , , , |
|---|---|
| Corporate Author: | |
| Format: | e-Book |
| Language: | English |
| Published: |
Cham :
Springer International Publishing :
2018.
Imprint: Springer, |
| Edition: | 4th ed. 2018. |
| Series: | Food Science Text Series,
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| Subjects: | |
| Online Access: | Full-text access |
Table of 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.