國立高雄大學圖資館 |

語系: 繁體中文

說明(常見問題)

圖資館首頁

登入

回首頁

切換: 標籤 | MARC模式 | ISBD

Essentials of food chemistry

Chen, Kewei.

Essentials of food chemistry

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Essentials of food chemistryedited by Jianquan Kan, Kewei Chen.
其他作者:	Kan, Jianquan.
出版者:	Singapore :Springer Singapore :2021.
面頁冊數:	xiii, 564 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	FoodAnalysis.
電子資源:	https://doi.org/10.1007/978-981-16-0610-6
ISBN:	9789811606106$q(electronic bk.)

Essentials of food chemistry
Essentials of food chemistry[electronic resource] /edited by Jianquan Kan, Kewei Chen. - Singapore :Springer Singapore :2021. - xiii, 564 p. :ill., digital ;24 cm.

Introduction.Water -- Proteins -- Carbohydrates -- Lipids -- Vitamins -- Minerals -- Enzyme -- Pigments -- Food Flavor Substances -- Food additives -- Harmful Constituents.

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.

ISBN: 9789811606106$q(electronic bk.)

Standard No.: 10.1007/978-981-16-0610-6doiSubjects--Topical Terms:

248907
Food
--Analysis.

LC Class. No.: TX541 / .E77 2021

Dewey Class. No.: 664.07

Essentials of food chemistry
LDR:02178nmm a2200325 a 4500 001 598374
003 DE-He213
005 20210517114744.0
006 m d
007 cr nn 008maaau
008 211025s2021 si s 0 eng d
020 $a 9789811606106$q(electronic bk.)
020 $a 9789811606090$q(paper)
024 7 $a 10.1007/978-981-16-0610-6 $2 doi
035 $a 978-981-16-0610-6
040 $a GP $c GP
041 0 $a eng
050 4 $a TX541 $b .E77 2021
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.07 $2 23
090 $a TX541 $b .E78 2021
245 0 0 $a Essentials of food chemistry $h [electronic resource] / $c edited by Jianquan Kan, Kewei Chen.
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2021.
300 $a xiii, 564 p. : $b ill., digital ; $c 24 cm.
505 0 $a Introduction.Water -- Proteins -- Carbohydrates -- Lipids -- Vitamins -- Minerals -- Enzyme -- Pigments -- Food Flavor Substances -- Food additives -- Harmful Constituents.
520 $a This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.
650 0 $a Food $x Analysis. $3 248907
650 0 $a Food $x Composition. $3 273476
650 1 4 $a Food Science. $3 274110
650 2 4 $a Nutrition. $3 192796
650 2 4 $a Carbohydrate Chemistry. $3 348933
700 1 $a Kan, Jianquan. $3 892110
700 1 $a Chen, Kewei. $3 892111
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-16-0610-6
950 $a Chemistry and Materials Science (SpringerNature-11644)