Mechanism and theory in food chemistry
For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "wh...
| Main Author: | Wong, Dominic W. S, |
|---|---|
| Other Authors: | SpringerLink (Online service) |
| Format: | eBook |
| Language: | English |
| Published: |
Cham, Switzerland :
Springer,
2018.
|
| Physical Description: |
1 online resource (xvi, 450 pages) : illustrations (some color) |
| Edition: | Second edition. |
| Subjects: |
Food
-- Composition.
|
Table of Contents:
- Lipids
- Proteins
- Carbohydrates
- Colorants
- Enzymes
- Flavors
- Sweeteners
- Natural Toxicants
- Additives
- Vitamins.