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Introduction to the chemistry of food

Zeece, Michael,

Introduction to the chemistry of food

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Introduction to the chemistry of foodMichael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States
作者:	Zeece, Michael,
出版者:	London :Academic Press,2020.
面頁冊數:	1 online resource (xi, 418 p.)
標題:	FoodAnalysis.
電子資源:	https://www.sciencedirect.com/science/book/9780128094341
ISBN:	9780128117262 (electronic bk.)

Introduction to the chemistry of food
Zeece, Michael,

Introduction to the chemistry of food[electronic resource] /Michael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States - London :Academic Press,2020. - 1 online resource (xi, 418 p.)

Includes bibliographical references and index

Chemical properties of water and pH -- Proteins -- Carbohydrates -- Lipids -- Vitamins and minerals -- Flavors -- Food additives -- Food colorants -- Food systems and future directions

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats

ISBN: 9780128117262 (electronic bk.)Subjects--Topical Terms:

248907
Food
--Analysis.Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TX545.Z44 / I58 2020

Dewey Class. No.: 664/.07

Introduction to the chemistry of food
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020 $a 9780128094341
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245 1 0 $a Introduction to the chemistry of food $h [electronic resource] / $c Michael Zeece, Professor Emeritus, Department of Food Science, University of Nebraska, Lincoln, Nebraska, United States
260 $a London : $b Academic Press, $c 2020.
300 $a 1 online resource (xi, 418 p.)
504 $a Includes bibliographical references and index
505 0 $a Chemical properties of water and pH -- Proteins -- Carbohydrates -- Lipids -- Vitamins and minerals -- Flavors -- Food additives -- Food colorants -- Food systems and future directions
520 $a Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats
588 $a Description based on print version record
650 0 $a Food $x Analysis. $3 248907
650 0 $a Food $x Composition. $3 273476
655 0 $a Electronic books. $2 local. $3 214472
856 4 0 $u https://www.sciencedirect.com/science/book/9780128094341