This popular and widely used text/reference has been updated, revised, and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling, and storage. Chapters cover water, lipids, carbohydrates, protein, minerals, vitamins, and enzymes. Also covered are color, flavor, and texture, as well as additives and contaminants. A chapter discusses the basis of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography providing readers with quick access to the relevant literature.
Principles of Food Chemistry 3rd Edition Free Download
July 24, 2022
You may also like
While this important reaction class is among the most important and most widely used in organic chemistry, this is the first book to summarize the many...
FUNDAMENTAL CHEMISTRY
Diamond-Like Carbon Coatings Technologies and Applications PDF
August 12, 2023
Diamond-like carbons (DLCs) display a number of attractive properties that make them versatile coating materials for a variety of applications, including...
This volume is a compilation of significant papers by leading scientists exploring exciting frontiers of physics. It presents the latest results in well...
Recent Posts
- The Physics of Quantum Mechanics by James Binney PDF
- Python Programming for Biology Bioinformatics and Beyond by Tim J. Stevens PDF
- Applied Physics I for Science and Engineering by Prof Dattatray S Wavhal PDF
- Modern Livestock & Poultry Production 8th Edition by Frank Flanders PDF
- 30-Second Chemistry The 50 Most Elemental Concepts in Chemistry, Each Explained in Half a Minute by Nivaldo Tro PDF
Add Comment