Richard Owusu-Apenten

Introduction to Food Chemistry (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry covers food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. As a multi-level text with material of varying sophistication, the book focuses on principles rather than commodities and balances facts with explanations. It emphasizes improvement of learning and teaching quality, measurable learning outcomes, and core competencies.

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Produktdetails

• Verlag: Taylor & Francis
• Erscheinungstermin: 16. Dezember 2004
• Englisch
• ISBN-13: 9781040167779
• Artikelnr.: 72538460

Autorenporträt

Owusu-Apenten, Richard

Inhaltsangabe

Chemistry and Food Chemistry Overview. Food Analysis. Statistical Analysis.
Carbohydrates. Lipids and Fat Replacers. Proteins. Principles of Food
Material Science. Food Rheology. Non-Enzymatic Oxidation. Maillard
Reaction. Food Enzymes. Post-Harvest Chemistry.