Andere Kunden interessierten sich auch für
![An Introduction to the Physical Chemistry of Food]( "An Introduction to the Physical Chemistry of Food")
An Introduction to the Physical Chemistry of Food56,99 €![Chemistry at the Frontier with Physics and Computer Science]( "Chemistry at the Frontier with Physics and Computer Science")
Chemistry at the Frontier with Physics and Computer Science195,99 €![Development of Analytical Methods for Acrylamide Determination in Food]( "Development of Analytical Methods for Acrylamide Determination in Food")
Development of Analytical Methods for Acrylamide Determination in Food42,99 €![Exploring Natural Flocculants in Solving the Global Water Crisis]( "Exploring Natural Flocculants in Solving the Global Water Crisis")
Exploring Natural Flocculants in Solving the Global Water Crisis29,99 €![Biosorption-An Eco Friendly Technique for the Removal of Heavy Metals]( "Biosorption-An Eco Friendly Technique for the Removal of Heavy Metals")
Biosorption-An Eco Friendly Technique for the Removal of Heavy Metals36,99 €![Equilibrium on the Adsorption of Heavy Metals, Dyes and Phenol]( "Equilibrium on the Adsorption of Heavy Metals, Dyes and Phenol")
Equilibrium on the Adsorption of Heavy Metals, Dyes and Phenol29,99 €![Reducing the Level of Disinfection By-Products in Drinking Water]( "Reducing the Level of Disinfection By-Products in Drinking Water")
Reducing the Level of Disinfection By-Products in Drinking Water39,99 €
The present book has been designed to serve as a text for chemistry of the food and provides basic information about the composition of foods. The structures, identification, chemical properties and applications of the important constituents of foods have been discussed in detail. The chemical reactions showing the changes taking place in various constituents of the food are given especially where they form the basis for understanding the reactions which take place, or can be expected to take place, during the production, processing, storage and handling of foods or the procedures applied in analyzing them. This book is designed not only for the students of food and general chemistry but also for those who desire or choose to study chemistry of food as an additional subject. I hope that this book will prove useful to both chemists working in the field of food chemistry and chemists who have completed their formal education and want to know about the food they eat.