Principles of Food Chemistry

Principles of Food Chemistry

by John M. DeMan



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Principles of Food Chemistry by John M. DeMan

An Aspen Food Science Text Series Book.

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. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases 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. An instructor's manual is available to adopting professors.

Product Details

ISBN-13: 9780870552168
Publisher: Aviation Publishers Company, Limited
Publication date: 01/01/1976
Pages: 426

Table of Contents

Contents: Water * Lipids * Proteins * Carbohydrates * Minerals * Color * Flavor * Texture * Vitamins * Enzymes * Additives and Contaminants * Regulatory Control of Food Composition, Quality and Safety * Appendixes * Index

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