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Food chemistry is considered as a core subject in the area of food
Science and food technology. It is the study of food composition,
treatment processes and food interactions (including non-biological
and biological). Analytical Chemistry of foods is a science which
deals with attaining, treating and sharing data about structure and
composition of matter. Food quality and safety are also
investigated using the analytical techniques. Food Analytical
techniques mainly encompass the specific and fundamental
characteristics of optimization, development and validation stages
of food analysis. This book consists of eight chapters. The first
three chapters of the book comprises introductory text which
introduces the readers with fundamentals of food chemistry, food
constituents and food analysis. While last 5 chapters of the book
focus on the description of key food constituents such as water,
proteins, enzymes, carbohydrates and lipids. Readers from a diverse
background can use this book for getting information on food
chemistry. Moreover, this book can be used as a ready reference for
students, researchers, teachers and scientists from the background
of food chemistry.
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