Essentials of food chemistry /

Essentials of food chemistry /

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Bibliographic Details
Imprint:	Singapore : Springer, [2021] ©2021
Description:	1 online resource (567 pages)
Language:	English
Subject:	Food -- Analysis. Food -- Composition. Food -- Analysis. Food -- Composition.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/12613006

Hidden Bibliographic Details
Other authors / contributors:	Kan, Jianquan, editor. Chen, Kewei, editor.
ISBN:	9789811606106 9811606102 9789811606090 9811606099
Notes:	Includes index. Description based upon print version of record.
Summary:	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.
Other form:	Print version: Kan, Jianquan Essentials of Food Chemistry Singapore : Springer Singapore Pte. Limited,c2021 9789811606090
Standard no.:	10.1007/978-981-16-0610-6

Table of Contents:

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