| 000 | 02670cam a22004335i 4500 | ||
|---|---|---|---|
| 003 | CUTN | ||
| 005 | 20251209144446.0 | ||
| 008 | 180209s2018 gw |||| o |||| 0|eng | ||
| 020 | _a9783319636054 | ||
| 041 | _aEnglish | ||
| 072 | 7 |
_aTDCT _2bicssc |
|
| 072 | 7 |
_aTDCT _2thema |
|
| 072 | 7 |
_aTEC012000 _2bisacsh |
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| 082 | 0 | 4 |
_a641.3 _223 _bDEM |
| 100 | 1 | _adeMan, John M. | |
| 100 | 1 | _eauthor. | |
| 245 | 1 | 0 |
_aPrinciples of Food Chemistry / _cby John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee. |
| 250 | _a4th ed. 2018. | ||
| 260 |
_bSpringer, _c2018. |
||
| 300 |
_aXVIII, 607 pages : _b48 illustrations, 22 illustrations in color, |
||
| 490 | 1 |
_aFood Science Text Series, _x1572-0330 |
|
| 505 | 0 | _aCh-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. | |
| 520 | _aCompletely 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 aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is a chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography, providing readers with ready access to relevant literature and links to the internet where appropriate. Just like its widely used predecessors, this new edition is valuable as a textbook and reference. | ||
| 650 | 0 | _aFood-Biotechnology. | |
| 650 | 1 | 4 | _aFood Science. |
| 700 | 1 | _aFinley, John W. | |
| 700 | 1 | _aHurst, W. Jeffrey. | |
| 700 | 1 | _aLee, Chang Yong. | |
| 700 | 1 | _eauthor. | |
| 700 | 1 | _eauthor. | |
| 700 | 1 | _eauthor. | |
| 776 | 0 | 8 |
_iPrint version: _tPrinciples of food chemistry _z9783319636054 _w(DLC) 2017956195 |
| 776 | 0 | 8 |
_iPrinted edition: _z9783319636054 |
| 776 | 0 | 8 |
_iPrinted edition: _z9783319636061 |
| 776 | 0 | 8 |
_iPrinted edition: _z9783319875927 |
| 830 | 0 | _aFood Science Text Series, | |
| 906 |
_a0 _bibc _corigres _du _encip _f20 _gy-gencatlg |
||
| 942 |
_2ddc _cBOOKS |
||
| 999 |
_c46340 _d46340 |
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