Introduction to Food Chemistry
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu
1100759316
Introduction to Food Chemistry
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu
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Introduction to Food Chemistry

Introduction to Food Chemistry

by Richard Owusu-Apenten
Introduction to Food Chemistry
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Introduction to Food Chemistry

Introduction to Food Chemistry

by Richard Owusu-Apenten

Overview

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu

Product Details

ISBN-13: 9781040167779
Publisher: CRC Press
Publication date: 12/16/2004
Sold by: Barnes & Noble
Format: eBook
Pages: 272
File size: 6 MB

About the Author

Owusu-Apenten, Richard

Table of Contents

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.
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