Mangatayaru K

FOOD CHEMISTRY

BASIC PRINCIPLES OF FOOD CHEMISTRY

• Broschiertes Buch

Produktbeschreibung

Food chemistry is the most important aspect of food science, which focuses on the change in the composition, physical, chemical, functional properties, and interactions of all biological and non-biological parts of the food and food products during their different processing stages and storage periods. Such changes would ultimately have an effect on the standard attributes and sensory characteristics of foods moreover because of the safety facet. Therefore, the appliance of food chemistry is the main focus on food quality and safety for the users. Basic food chemistry employs with organic molecules. Organic molecules are nothing but the chemicals of life, compounds that are composed of more than one type of element. An organic molecule is found in and is produced by living organisms such as lipids, carbohydrates, and proteins, but also includes areas such as enzymes, vitamins, food additives, minerals, and colors. The forthcoming development of food chemistry is going to be enlarged into the sphere of purposeful foods and nutraceuticals.

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Produktdetails

• Verlag: LAP Lambert Academic Publishing
• Seitenzahl: 60
• Erscheinungstermin: 19. August 2020
• Englisch
• Abmessung: 220mm x 150mm x 4mm
• Gewicht: 107g
• ISBN-13: 9786202788038
• ISBN-10: 6202788038
• Artikelnr.: 60334985

Autorenporträt

Dr. K Girija mangatayar, Professor in the department of chemistry, Palamuru University, Mahabub Nagar, Telangana, India. She has awarded Ph.D. degree from Osmania University. She has published a number of articles in reputable journals and is a member of national and international professional associations.