Basic Food Chemistry

Basic Food Chemistry
Author :
Publisher : Springer Science & Business Media
Total Pages : 565
Release :
ISBN-10 : 9789401173766
ISBN-13 : 9401173761
Rating : 4/5 (761 Downloads)

Book Synopsis Basic Food Chemistry by : Frank Lee

Download or read book Basic Food Chemistry written by Frank Lee and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 565 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug gestions and constructive criticism.


Basic Food Chemistry Related Books

Basic Food Chemistry
Language: en
Pages: 565
Authors: Frank Lee
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more
Introduction to Food Chemistry
Language: en
Pages: 175
Authors: Vassilis Kontogiorgos
Categories:
Type: BOOK - Published: - Publisher: Springer Nature

DOWNLOAD EBOOK

Principles of Food Chemistry
Language: en
Pages: 440
Authors: John M. DeMan
Categories: Technology & Engineering
Type: BOOK - Published: 1980 - Publisher: Westport, Conn. : Avi Publishing Company

DOWNLOAD EBOOK

Basic Food Chemistry
Language: en
Pages: 430
Authors: Frank A. Lee
Categories: Food
Type: BOOK - Published: 1975 - Publisher:

DOWNLOAD EBOOK

Fennema's Food Chemistry
Language: en
Pages: 1107
Authors: Srinivasan Damodaran
Categories: Medical
Type: BOOK - Published: 2017-05-25 - Publisher: CRC Press

DOWNLOAD EBOOK

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again